I’m a big fan of mussels cooked with chili paste (sambal) but I’m not too fond of spicy things. So if you want the dish to be more spicy, just add more chili to it than the amount described below.
Unlike kerang @ cockles, mussels are cleaner since they live and are bred on seaweed. Cockles live on consuming crap that you don’t want to imagine what, so I’m more wary of them especially during infectious disease seasons in Malaysia.
Ingredients:
1. 1 stalk of lemongrass
2. 6 shallots
3. 2 red chili (subjective, you can add more if you want a spicier dish or substitute with cili api)
4. 3 cili api (or more if you want it spicier)
5. 2 cm tumeric
6. 4 garlics
Ground above ingredients together to pulp.
7. 1 onions, sliced (as shown below)
8. 1 Tbs tamarind @ asam jawa paste (picture below)
9. 3 Tbs paste@ cili giling paste (picture below)
10. Mussels, 1 kg, boiled and shelled
11. Salt and sugar for taste
12. Cooking oil
Preparation:
A. The mussels, for boiling
1. Load the cleaned mussels in a pot, add in water to ¼ level of the pot
2. Add 3 – 4 cloves of garlic, 2 stalks of lemongrass and a pinch of salt.
3. Set to boil in a lidded pot until all mussels have opened.
4. Boil for another 5 minutes, just to make sure the mussels are properly cooked.
B. The chili paste / sambal
1. Heat 3 Tbs of cooking oil in a shallow pot or deep pan, and stir – fry the grinded ingredients (1-6) until the oil sputters out from the ingredients and changes color slightly
2. Stir in the chili and tamarind pastes
3. Add in the mussels
4. Season accordingly with salt and sugar
5. Add some water if too thick.
6. Toss in the onions and stir well to coat them with the chili paste for 2 – 3 minutes, then off gas. (Too long, and the onions will wilt. I preferred them slightly wilted so I cooked them longer.)
Preparation time: 20 – 30 minutes
Serves 4 pax
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