Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿. How about Thai mussels with all your favourite herbs from Thai cuisine! The citrusy aroma of Thai herbs go so well with mussels, and that broth….that spicy, tart, flavourful broth…I love dipping bread in it or just sipping it like soup! A Thai seafood dipping sauce which is green in color thanks to the green chilies and sweet basil which counterbalances the chili heat and adds a little sweetness. Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿

You can have Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿
  1. You need 1/2 kg of fresh mussels.
  2. You need 2 stalk of lemongrass.
  3. It’s 1 of thumb size galangal.
  4. Prepare 3 of Birdseye red chilli.
  5. It’s 4-5 of kaffir lime leaves.
  6. It’s of Seafood Nham Jim.
  7. Prepare 6-8 of green bird eye chillies.
  8. Prepare 1 tbsp of seasalt.
  9. Prepare 2 cloves of garlic.
  10. Prepare 1 1/2 of lime juice.
  11. You need 2 tbsp of sugar.
  12. It’s 1 tsp of fishsauce.
  13. Prepare 1 of hand coriander, finely chopped.

Seafood tastes great already, combining it with this dipping sauce makes eating pure heaven! We hope you enjoyed this recipe, be sure to check out our other dipping sauce recipes and subscribe to our newsletter and youtube channel to be notified when new recipes are released! Appetizers, Asian, Barbecue, Ethnic, Grilling, Sauce, Thai. Spicy Thai Dipping Sauce - Nam Jim Jaew.

Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 step by step

  1. Place the mussels in a big colander or mixing bowl then in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any unwanted bit like seaweed, sand, barnacles, or mud spots that could be on the shell..

  2. The "beard" of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised mussels will come debearded, but even so you'll want to check that there aren't some pesky ones hanging on. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard..

  3. Bruise lemon grass, chilli and galangal with rolling pin or in pestle and mortar. Tear kaffir lime in half..

  4. Bring water to boil and add all your herbs in. Add your mussels and bring it to high heat to let the mussels cook for 2-3 minutes..

  5. Drained water off and take some of the shells, I tend to take one part and leave some on whole..

  6. To make Nham Jim Seafood (seafood dipping sauce) Pound them all together in pestle and mortar. It should taste salty, sour, spicy and sweet 🌶..

  7. Serve your mussels with Nham jim Seafood and enjoy..

  8. Tips: If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it..

Add the sauce into a small serving dish and serve alongside any grilled meat. I was actually eating it by the spoon, and I'm not kidding about that. The boyfriend prefers his dipping sauce to have a more round flavor, so I tend to add a little more palm sugar and fish sauce to balance out the spice and sourness. I'm thinking I might have to look out for fresh seafood more often, especially if it means the boyfriend will do all of the hard work 🙂. This is a classic dipping sauce for Thai spring rolls (po piah), that is quick and easy to make it home.