How to Make Vietnamese Hap Xa - Mussels Steamed in Lemongrass Asian Cooking Recipe Cuisine

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Vietnam Mussels Steamed in Lemongrass (Hap Xa)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.




Recipe makes for 4 Servings

 2.5 cups chicken stock or beer or a mixture of the two

 1 Thai chili, seeded and chopped

 2 shallots, finely chopped

 3 lemon grass stalks, finely chopped

 1 bunch ginger or basil leaves

 2 1/4 lb fresh mussels, cleaned and bearded

 salt and ground black pepper

Directions:

 Pour the stock and/or beer into a deep pan. Add the chili, shallots, lemon grass and most of the ginger or basil leaves, retaining a few leaves for the garnish. Bring to a boil. Cover and simmer for 10-15 minutes, then season to taste.

 Discard any mussels that remain open when tapped, then, add the remaining mussels to the stock. Stir well, cover and cook for2 minutes or until the mussels have opened. Discard any that remain closed. Ladle the mussels and cooking liquid into individual bowls.



Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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