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Spring Bay Steamed Mussels with Dipping Sauce

Dec 26, 2017
The natural sweet and salty flavour of mussels in the shell with dipping sauce of your choice

Spring Bay Steamed Mussels with Dipping Sauce

Serves:     Total: 15min     Prep: 10min     Cook: 3-4min


1kg of mussels in the shell
Nam jim (ทำน้ำจิ้มแจ่ว) Thai dipping sauce.
Thammachart Seafood Sauce – we recommend this sauce for convenience and enjoyment
 Lemon, soy and ginger dressing:
1 tbsp. Japanese soy sauce
1 tbsp. lemon juice
1 tsp. mirin or sherry
1 tsp. finely grated fresh ginger
2 (15g) green shallots very finely sliced
40ml mussels stock
1 tsp. toasted sesame seeds (optional) 
Combine the soy, lemon, mirin, ginger, shallots and mussel stock in a small bowl. Spoon onto steamed mussels and sprinkle over the sesame seeds 


- Clean and rinse the mussels well in half a pot of water, moving them around. Remove any remaining beards and scrape off any barnacles from each mussel. Drain well in a colander. 

- Keep the cleaned mussels out of the water in the refrigerator until ready for use. Do not keep them more than a few hours after washing. 

- Steam the mussels: Arrange the mussels on a large plate and place in a steamer basket over a pot or wok of boiling water. Or add ½ cup of water to a large heavy based pot and bring to the boil, then add the mussels. 

- Steam for about 3-4 minutes or until the mussels have opened and the meat has pulled away from the shell. Prize open any unopened mussels with a knife. 


- Keep some of the mussel stock that is left from cooking to add to the dressing. 

- Serve the mussels in the shell and have guests remove the meat with small dipping forks, or…

- Remove the top shell and arrange the mussels in the "half-shell" on a platter, spoon on some the dressing and serve