Chem chep nuong mo hanh

Vietnamese Grilled mussels with spring onion's oil:

1kg mussels

100ml stock

3cm length ginger root

1 clove garlic

1 shallot

1 bay leaf 

1 lemongrass

10g butter - melted

1 tbsp fried shallot

1/2 cup Spring onions oil  (Recipe-  http://streetkitchen.blogspot.com/2011/05/vietnamese-scallion-oil.html)

30 - 50g roasted peanuts - croasely crushed ( I used about 1/4 cup) 

Vietnamese dipping sauce Nuoc Mam

 

Wash the mussels under plenty of cold water, de-bearded, discard any mussels that do not close tightly when tapped, ( according to Raymond Blanc do not scrub the shells as, whilst cooking, the colour will transfer to the juices and give a very unappetising grey appearance)

Drain the mussel 

Pre heat the oven's grill to 200c

Thinly slice ginger, garlic and shallot cut lemongrass into 5 cm length

In a large pot, heat oil till slightly hot, add ginger, garlic, shallot, lemongrass, bay leaf stir till soften

Add the stock, bring to boil

Quickly add all the mussel at once, cover tightly with lid, shake the pot a few times. 

Cook the mussel until it just opened about 1-2 mins

Drain the mussels, keep the stock ( this stock is lovely just to serve it along the dish as a soup, reboil before serving)

Break away the empty half shell of each mussel quickly

Place the other half with the mussel on a baking tray

Slightly brush the mussel with butter

Grill 2-3 mins, take them out, place on a serving dish

Add the spring onion's oil to each mussel

Sprinkle with roasted peanut, and fried shallots serve with Nuoc Mam or salt, pepper and lemon juice dipping and I like to accompany this dish with vietnamese style baguette.

Chem chep nuong mo hanh  (Grilled mussel with spring onion's oil)

 Banh Mi