THAI MUSSEL OMELETTE WITH GREEN MANGO SALAD

This is my version of a classic mussel omelette you find at the market stalls in Thailand. In particular I remember eating these at the special night markets in Hua Hin, Phetchaburi. Hua Hin also has a beautiful beach, which actually ended up being our accommodation for a night while we were there (right in front of the Hilton!). I hope this meal will take you to Thailand but won’t leave you sleeping on a beach.

PREPARATION TIME: 30 MINUTES

COOKING TIME: 15 MINUTES

SERVES: 2

WHAT’S IN IT?

20 g (³/₄ oz) unsalted butter

1 clove garlic, crushed and chopped

1 cm (¹/₂ inch) piece of lemongrass, white part only, thinly sliced

¹/₂ long red chilli, sliced

1.5 cm (⁵/₈ inch) piece of fresh ginger, peeled and sliced

1 kg (2 lb 4 oz) blue mussels, cleaned and bearded

60 ml (2 fl oz/¹/₄ cup) dry white wine

Omelette:

5 extra-large eggs

¹/₂ teaspoon sea salt

pinch white pepper

2 small cubes butter

Dressing:

1 red bird’s eye chilli, thinly sliced

1 teaspoon finely chopped ginger

1 coriander root, cleaned, finely sliced

30 ml (1 fl oz) fish sauce

juice of 1 lime

2 tablespoons palm sugar (jaggery)

Salad:

185 ml (6 fl oz/³/₄ cup) vegetable oil

2 cm (³/₄ inch) piece of fresh ginger, peeled and julienned

1 green mango, shredded on mandolin

2 large Asian red shallots, finely sliced

2 tablespoons roasted peanuts, lightly crushed

¹/₄ cup mint leaves, shredded

¹/₂ cup coriander (coriander) leaves

PUTTING IT ALL TOGETHER:

1.   To make the dressing, place all ingredients in a bowl and stir to dissolve the sugar.

2.   To make the salad, heat the oil in a small saucepan or frying pan over medium–high heat. Once hot, add the ginger and cook until crisp and golden. Remove the ginger with a slotted spoon and drain on paper towel.

3.   Just before serving, place all salad ingredients in a large bowl, add just enough dressing to coat (you may not need it all) and toss gently.

4.   To make the omelettes, heat a large wok over high heat. Add the butter and when foaming, add the garlic, lemongrass, chilli and ginger. Cook for a couple of minutes or until aromatic. Add the mussels and toss quickly to coat. Pour over white wine, cover with a lid and cook, tossing frequently for 5–7 minutes or just until all mussels have opened (discarding any that remain tightly closed). Remove from heat and pour into a colander placed over a bowl. When cool enough to handle, remove the meat from the shells. Strain the liquid through a fine sieve and reserve with the mussels.

5.   Using a fork, whisk together the eggs with the sea salt and white pepper. Heat a 20 cm (8 inch) frying pan over medium heat and add one knob of butter. When butter begins to bubble, pour in half the egg mixture. Agitate the egg mix with your fork to lightly fluff up the egg until it begins to set. At this point add in a quarter of your mussels to the centre of the omelette. Fold the omelette once over itself and cook for a further 3 minutes until egg just sets. Spoon over a tablespoon of the mussel cooking liquid and reduce.

6.   Flip omelette onto serving plate and repeat with the remaining butter, egg and mussels. Serve immediately with the green mango salad.