Thai Mussel Salad
By: yin
Published: Friday, August 31, 2012 - 8:39pm

Ingredients




15 fresh mussels, cleaned and de-bearded
5 small Squids, cut into bite size
2-3 Shallots, sliced.
1 Onion, sliced
5-6 Bird eyes chilies (spiciness to your preference)
2 tomatoes, wedges. ( Can be replaced with cherry tomatoes)
Fresh Mint Leaves.
Fresh coriander
1 Leaf Lettuce.
SEASONING: (TO YOUR TASTE)
3 tbsp Fish Sauce
3 tbsp Lime/Lemon Juice
1 tsp Sugar

Preparation

1 Wash mussels and de-beard, bring a pot of water to a boil and cook the mussels, once shells open, take out mussels, discard shells and put the mussels into a mixing bowl, set aside. Keep the water in the pot and continue to bring to boil. 2 Wash squids and cut into bite size, blanch in the same pot of water used to cook mussels, drain and mix with mussels. 3 Wash mint leaves, corianders and use the leaves whole. 4 Wash tomatoes and slice into thin wedges. 5 Onion and shallots skin off and sliced 6 Wash bird eyes chilies (if you want milder flavor, replace with big chilies) cut into small pieces. 7 Toss in sliced onion, shallots, chilies and tomatoes. 8 Add in seasoning, mix well, taste test. Add more fish sauce or lime juice if desire stronger flavour. 9 Top with mint and coriander leaves and gently toss together. 10 Serve on a platter lined with lettuce and garnish with extra mint leaves.

About

There are many variations of Thai Salad /Yum Talay, you can make any combination of seafood that you have on hands like poached squids, shrimps, scallops and other shellfish.
This version I made using green mussels.