From the Cambodian restaurant Kampuchea in New York’s Lower East Side (read more on the restaurant below), these steamed chili mussels are served to perfection in a delicious white wine broth. Lime and cilantro combined with chili heat offers an exotic character evoking the street food of distant destinations.
WINE RECOMMENDATIONS: A clean and crisp white will help balance the heat of this dish. Consider an Austrian Grüner Veltliner like the Hiedler Kamptal Thal 2008.
- 1 medium red onion
- 3 stalks of celery, sliced
- 3 tablepoons butter
- 2 cloves of garlic, minced
- 3 pounds P.E.I. mussels washed
- and de-bearded
- 1/2 cup white wine
- 4 cups of chicken stock, heated
- 6 tablespoons fish sauce, divided
- 2 tomatoes cut in 1⁄4ths
- 5 tomatillos, cut in 1⁄4ths
- 1/2 pound okra
- 4 tablespoons fresh lime juice
- 3 Thai chilies, finely sliced
- 5 sprigs cilantro, chopped
- 3 sprigs Thai basil, chopped
- 1/4 pound bean sprouts
Heat a large pan over medium heat. Begin to sweat the onions and celery in the butter. When onions and celery are soft, add the garlic and let sweat as well. Add the mussels, wine and stock with 4 tablespoons of the fish sauce. Let simmer.
As the mussels begin to open, remove from the pan into a large heated bowl. Once all the mussels are out of the pan, add the tomatoes, tomatillos, and okra. Allow the vegetables to heat through and just begin to soften. Pour the broth, remaining fish sauce and vegetables over the mussels.
Add the remaining ingredients. Spice to taste. Serve immediately. Serves 4.