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Mussels with Nam Prik Sauce

With Annabel Langbein

Mussels with Nam Prik Sauce

A vibrant Nam Prik Sauce transforms inexpensive mussels into a stylish starter or main dish.

Serves: 3-4 as a starter or 2 as a main

18 mussels, lightly steamed in their shells
1/3 cup Nam Prik Sauce

Remove mussels from their shells, reserving half of each shell for serving. Place in a bowl and mix through Nam Prik Sauce. Chill for at least 15 minutes or up to 24 hours in the fridge.
To serve, arrange half shells on a serving platter. Top each shell with a chilled mussel and drizzle with any remaining Nam Prik Sauce.


Nam Prik Sauce

The heat of chilli is offset against the tartness of lime juice, the saltiness of fish sauce and the sweetness of sugar in this Thai-inspired sauce, which goes so well with steamed mussels, chicken or fresh spring rolls.

Makes 1/3 cup

White part of 1 spring onion, very finely chopped
1-2 red chillies, deseeded and very finely chopped
1 tsp sugar
2 tbsp lime juice
2 tsp fish sauce

To make the Nam Prik Sauce, shake all ingredients together in a small jar. It will keep in the fridge for at least a week.

(Broadcast 14 November 2012)