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COOKED.

SHUT the flame and pour out the Mussels into a drainer. It will make them easier to cook later on. Remove the shells and keep the little bit of the stock base (about a cup) for your tom yam soup.

Souping it:
Saute the chopped garlic,ginger,shallots on about 3 tablespoon of oil over medium heat till slightly brown. Pour in the stock base from the mussels and add more water if necessary.Dunk the Tom Yam Paste (I think it's 3-4 tablespoons for every 500ML, or more to your taste) with the sliced onions and lemon grass and mix them well, with some salt.

Adjust according to your liking.

If you like your mussels shrunk and fully cooked (for Hepatitis B sufferers) please add your mussels to the boiling soup and cover for a minute,then serve. Otherwise, add soup to the bowl of mussels you prepared earlier on.

Then wait for a minute and eat with the rice.
Enjoy!

It's making me very hungry right now.
Adapted from Kak Mar's Kitchen at http://www.MarlindaRadzi.com

Ti me to cook: 5 Minutes!
Time to Prepare: 15-30 minutes

Depending on the condition of the mussels and how fast you do stuff, or if you are a person who don't care much of the cleanliness (like me) will just rinse the mussels twice, Steam the mussels and while it's cooking, make the other tom yam soup by dunking everything in, and pouring the soup (use water) and then pour the whole soup to the mussels, with shells in them. It is actually tastier.It's how I did it in my University Days *(Even while as a Post Grad)

Best regards and good luck.

Learn more about this author, Dr R Azrin.
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