Mussel Bound

When I was a child, I spent summers in Thailand at my grandmother’s house. My brother and I would often go to the markets and pick out what we wanted for lunch from the many street vendors. One of my favorites was hoi tod, mussel pancakes.

These savory pancakes are a celebration of the great street cuisine of Thailand, food that is, to me, much better than that found in the grandest of Thai restaurants. Made with a rice flour batter, this dish combines many of the great foods and flavors of Southeast Asia: fish sauce, chiles, limes, cilantro and seafood.

The only thing you need to complete the meal--just as you would in Thailand--is plenty of fresh fruit.

Menu (30 MINUTES OR LESS)

Mussel Pancakes

Sliced Pineapple, Papaya and Watermelon

Cook’s Tips

Rice flour, bean sprouts, fish sauce and Thai chile sauce are widely available in Asian markets. Some supermarkets carry these items as well.

Mussels can be purchased already cooked and flash frozen. Thaw before using. If you can’t find small mussels, large green mussels will do.

Countdown

30 minutes before: Set mussels out to thaw. Chop green onions. Chop cilantro and put in small bowl for garnish.

25 minutes before: Slice lime and put in bowl for garnish. Slice pineapple, papaya and watermelon and put on individual dessert plates. Chill fruit, if desired, until ready to serve.

20 minutes before: Make pancake batter. Heat oil in skillet.

15 minutes before: Begin cooking pancakes.

5 minutes before: Put pancakes on platter. Put sprouts, chile sauce and fish sauce in separate small bowls for garnishes.

INGREDIENTS

SHOPPING LIST

1/3 pound bean sprouts

1 (23-ounce) bottle fish sauce

1 (8-ounce) bottle Thai chile sauce

1 (16-ounce) bag rice flour

1 bunch green onions

1 lime

50 small frozen, cooked black mussels

*

STAPLES

Baking soda

Eggs

All-purpose flour

Oil

Pepper

Salt

MUSSEL PANCAKES

1 cup rice flour

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs

2 cups water

50 small frozen, black cooked mussels (about 2 cups), thawed

2/3 cup chopped green onions

Oil

1/2 cup roughly chopped cilantro

1 cup bean sprouts

Thai chile sauce

Fish sauce

6 lime wedges

* Combine rice flour, all-purpose flour, baking soda, salt and pepper in large bowl.

* Beat eggs and water in small bowl until thoroughly mixed. Add to dry mixture and stir until batter is smooth. Stir in mussels and green onions.

* Heat 2 tablespoons oil in medium saute skillet over medium heat. Ladle 3/4 cup batter into pan. Cook until lightly browned on each side, about 1 minute per side. Keep warm on plate in oven.

* Continue with remaining batter, adding additional oil as needed.

* Garnish each pancake with cilantro, bean sprouts, chile and fish sauces and squeeze of lime.

*

Makes 6 pancakes. Each pancake:

290 calories; 353 mg sodium; 87 mg cholesterol; 8 grams fat; 40 grams carbohydrates; 13 grams protein; 0.24 gram fiber.