- By: John Bil
2 pounds (900 g) live mussels
4 ounces (125 g) fish sauce
4 ounces (125 g) fresh lime juice
2 tablespoons (30 mL) granulatedsugar
1 shallot, finely chopped
6-8 sprigs fresh coriander stems, diced
4 Thai hot red peppers, finely chopped
Cook mussels until they are fully open, and the meat is firm. Pull mussels from shells.
Mix fish sauce, lime juice and sugar well. Add remaining ingredients.
Toss mussel meats with sauce. Refrigerate for an hour before serving; serve on a bed of arugula, with a slice of tomato. Makes 2-4 servings.