Hoi Tohd
Thai Style Fried Mussels

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Ingredients
2.5 lbs mussels
1 cup fresh green beans, cut into 1 inch pieces
1 cup bean sprouts
1 cup shallots (or small red or purple onions), thinly sliced
2 tablespoons garlic, minced
1 tablespoon thai chili paste
1 tablespoon Thai chile peppers, thinly sliced
1 teaspoon palm sugar
1 teaspoon Thai pepper powder

Method
1. Clean the mussels, carefully removing the beards.
2. over medium heat, sauté the shallots and garlic In a wok until aromatic 3. Add the mussels, stir fry on high heat for 1 minute
4. add the remaining ingredients (except the beans and bean sprouts) and cover the pan,
5. reduce the heat to medium, for a further 5 minutes.
6. Shake the pan occasionally to move the mussels around and ensure even cooking.
Check the cooking: discard any unopened mussels.

If you want a substantial meal, add the beans and stir fry until heated through, then remove from the heat and add the bean sprouts, stirring briefly, then transfer to the serving platter.

Serving
For a light snack, the mussels are eaten alone using a convenient half shell as a spoon/knife.
For a more substantial meal, the mussels are transferred to a platter, and the beans, bean shoots etc to another.
Then the veggies can be eaten with rice or noodles, accompanying the mussels.
In many cases the mussels are eaten with the fingers, as this makes it easier to dip them in the chosen, and usually fierily hot, dipping sauce, such as nam prik kiga, or nam prik narok.