Saturday night dinner–simple Thai

Just a quick post describing a great dinner Coburn, Ho-tep, TimmyB, the tiny food girl, and I shared this evening:

  1. Thai steamed mussels with holy basil leaves and lime dipping sauce;
  2. Green papaya and carrot salad (with a little mint from the garden);
  3. Jasmine rice.

Simple and delicious. The market had Maine mussels on sale, and we all love Thai.

Years ago, Kingmaker taught me how to bake mussels. He sprinkled washed mussels with coarse grained kosher salt, placed them on an oven-proof baking dish, and stuck them in the oven (perhaps 450 degrees) until they popped open. That’s another fine way to cook them, and even simpler.

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