Thai Mussels Recipe หอยแมลงภู่อบสมุนไพร - Hot Thai Kitchen
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- Опубліковано 4 вер 2024
- Mussels steamed in a flavourful broth, infused with all the iconic herbs of Thai cuisine-lemongrass, galangal, kaffir lime leaves, and Thai basil. Gimme some of these on a patio with a glass of white wine, and I'm a happy woman!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Let's make sure they're I've before you cook them...kinda mean don't you think?
I love mussels. I have cooked them many ways. I am an American living in Cambodia. My Cambodian wife and daughter absolutely loved this. We can only get frozen mussels here but they were fabulous. This is now my favorite recipe. It Is brilliant!
I'm Australian, my lovely wife is Thai. When she's back, we'll make this a LOT at the restaurant we will open :)
Why this video didn't show up until now is beyond me but I am so glad I caught this when I did! I was going to make a pot of mussels and clams (geoduck to be precise) tonight for dinner in a tomato broth but I am changing it up. Just went out & picked some Thai basil, cilantro & lemongrass from the garden to go with the tomato's I picked earlier. I cannot wait to cook this. Thanks for sharing, as always, Pai!
Thanks. I especially appreciate the Thai language translation and Thai script, helps improve my reading and vocabulary...love these recipes.
Very nicely done. Looks very delicious!!! I like the taste of female mussels(orange color) much better than the male mussels(white color). The male mussels are more chewy and less taste while the female mussels are more tender .
This is the best way to cook mussels. Pailin, you are a GENIUS.
It's very delicious and colorful food. Thanks for video.
I had no idea that the color of mussels when they are cooked depended on gender! I found some mussels last week at the ocean near where I live, cleaned them and removed the beard and barnacles (which is a pain OMG) and then when I cooked them in a lemon butter broth I was too scared to eat them because I thought they might be bad! LOL Now I know. Thank you!
ชอบจังเลยค่ะ ปกติไม่ได้ทำเป็นน้ำต้มยำแบบนี้ เห็นท่าชิมแล้วหิวเลยค่ะ ขอคุณนะคะที่ทำคลิปดีๆ
+luktaal Thank you ka!
I made this dish today, it was delicious!! I poured the soup over rice, and it was fantastic!!
I really like watching your videos, you're always so happy and lively.
I'll make this for my daughter and husband, they love mussels too.
Thanks for the recipe 😘
ชอบ channel ของพี่จากใจเลยค่ะ หนูรอคนไทยทำคลิปออกมาแบบนี้นานมากกกกก เพิ่งมาเจอของพี่คนแรก แหะๆ ทำง่าย เข้าใจง่าย และที่สำคัญดูเป็นธรรมชาติ ไม่เป็นทางการ ดูแล้วรู้สึกสนุก เพลิน หิวและอยากทำตาม รักเลยค่ะ xD
Miamiiii ! Thank you Iam Belgian ....we love to eat mussels ! It is a national dish .
Love, love, love this recipe Pai. Have the best tip ever that just takes this recipe to the next level of Thai goodness. Add 3 sliced Kumquats with mussels. You can eat the Kumquats adding a little citrus explosion of yumminess. RikiP
I might have troubles to get all the fresh ingredients here. But I stored this recipe away. Here in Germany it's common to use white wine instead of broth. Plus a great idea is to stir in some cold butter, after the pot is removed from the heat. This might work well with your broth, too!
Greetings from the far north of Germany!
loved the recipe
I'm making this for my daughters and myself - looks delish!! Thank you!! :D
One of my favorite shellfish! 🤤
Thank you
I like seeing them open,we do the Christmas 7 Fish Dinner in our family and when the mussels started opening I said "Look, Mussle popcorn"! Someone I know said "What is he on"?
ผมรู้สึกว่าควิปนี้พี่น่ารักขึ้นนะครับ5555 สงสัยจะชอบเมนูนี้จริงๆ
My favorite is Thai dishes. Awesome video.
Seriously it looks taste.
i love mussels! now i can make it more yummy
PailinGirl, what you have done for my cooking is put flavor back into eating, I savor my meals, thou I'm not a big meat eater, I substitute with fish or some chicken, found all the local Asian wholesalers, or I purchase organic seeds , Thank you,, your a beautiful emerald.
Hope one you open Thai restaurant in hat yai
This is so amazing just made a steamed Mussels with coconut turmeric curry and Leeks
wow, that was great!
thanks pailin :-)
Marvelous video...thanks
I didnt know much about mussels until this video and the comments below
Hey Pailin, can you make the Thai sweet Luk chuk ?
Does one need to add sugar? Or is that not usual for this dish?
Love it!
what about wine or sake instead of broth?
This looks sooooo damn good!
I like a good sourdough garlic bread with mussels 😋😋😋😋😋😋😋
Nice twist on the traditional dutch mussel recipe (for 2 kg a big winter carrot, som celeriac, a bunch of parsnip and a big onion, with salt and pepper) Leftover mussels are great. We preserve them with onion, vinegar and herbs or we bake them with onion and garlick. I Thailand I had them in a style similar to Laap Moo. I think they were boiled, shred and baked before added to the rawits, the rice powder, fish sauce, shalot, lime juice, coriander and Mint. Does anyone know if they indeed are baked shortly before added to the salad?
I remember eating some musses at a thai bus station. I want to learn how it's done but idk the name 😢😢
One thing I like to do is to loosen the meat from the shell, grab it with your hand, scoop up some broth, and eat it like an oyster.
Don't understand a thing but beautiful woman 😌👍
กุ้งอบวุ้นเส้น pleaseee
i am first love your food
Can I used this method for cocles
Hi can you do egg noodles(dry) in Singapore they call it wanton mee..i love the thai style but i dont know how to make it ☺️please...please...🙏🏻🙏🏻🙏🏻
Looks so delicious and so funny I love you
Pour the broth over some glass noodles 👌
This channel should do a TUNA TATAKI
dish. 😎👍
Can i use shrimp stock for this?
Hi Adam here - and I have no idea myself, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Can I use the frozen mussels? It is hard to find the fresh mussles where I live. Reminds me lots like Tom yum
I should think so - just not sure I've SEEN frozen mussels here :) Should freeze well though I would think ... Maybe do a quick Google search? Cheers! Adam
Just wanted to know is 2mins enough to cook that?!
May I make it with shrimp instead of mussels?
Wow!!!!!
i think white wine is much better than chicken broth for steamed mussels
Have you ever made crawfish? Is that a common seafood in Thailand?
It is not :)
Pai I Live in the US And im Going to go to canada on aug 11 2015 Could you recomend a couple Places to go?
Did you went already??
I have never been able to understand why people serve mussels in the shell. Clams and oysters are usually available without shell , but mussels are so much better( and generally easier to harvest) I rarely order them because I feel a bit cheated by how many I get. If you could eat the shells that would be one thing.
God DYam why you sooo Beautiful God Bless you with this beauty 4ever
PailinsKitchen It's really hard to find galangal and kaffir lime leaves in our Asian Market. Is there any substitute for it? Any response will be much appreciated! :D
LaTisha M Have you tried looking for dried or frozen galangal and lime leaves? There really aren't good substitutes for galangal but you can add some grated lime zest instead of kaffir lime leaves.
I made this last Sunday. I substituted kaffir lime leaves with lime zest :) I used ginger instead of galangal. It was really good. Even at the frozen section can't find galangal. Thank you for this recipe though. It was really good.
It's amazing to me clams I really enjoy more than mussels , they're more expensive, but mussels have more flavor. Go figure ! Makes no sense.
I really enjoy eating little neck clams in my own secret recipe clam broth BUT...
mussels don't need all that extra flavoring, they are good without the extra ingredients.
Lovely recipe, but I would leave out the pork/chicken stock and the fish sauce. Mussels have got so much flavour on their own that it seems needless to add so many ingredients. Where I come from we only add garlic, parsley, olive oil, splash of white wine and black pepper. Sometimes a squeeze of lemon.
Hot pho sure
Ob = baked?
Ob usually uses pots / clay pots / bamboo segment
You mean in Thai? If so, yes. Ob (อบ) = Bake
What ? No curry,and coconut milk ?
Come on now ! Lol