Chon samoth char kreoung. (Mussels in golden sauce.)

Khmer Krom Recipes

Authentic Khmer Krom recipe snail with delicious golden sauce is Khmer culture food and very popular appetite recipe for both Khmer Krom men and women. Back home, we normally cook snails, usually family and friends gathering over a huge bowl of snail, picking each tiny snail with toothpick, sharing and enjoying close-knit over good food. Although I like snail but I don’t like having to use toothpick to hand pick each snail for the meat. I prefer mussel over snail cause it opens when cooked,less hassle to eat and taste delicious, especially with rice noodle (recipe include.)
How to make that:
Ingredients :

2 lbs Bag mussels
2 Tablespoons vegetable oil
4 Cloves garlic, minced
1 Yellow onion, sliced
2 Tablespoons fresh or frozen minced lemon grass
½ Teaspoon turmeric powder, or 1 tablespoon fresh grated turmeric roots
1 Canned Chau Doc coconut milk
½ Cup water
2 Kaffir lime leaves
1 Tablespoon fish sauce
½ Teaspoon
1 Tablespoon sugar
½ Teaspoon cayenne pepper(option)
¼ Teaspoon black pepper

Procedures :
Scrubs each mussel with a small brush, rinse well under cold water, dabs mussel with paper towel to dry off water.
Pre heat a large skillet.
When skillet is hot, add garlic, onion, lemon grass and turmeric, stirs well, add coconut milk, water and kaffir lime leaves, stirs.
Seasoning with fish sauce, sugar, black and red pepper, stirs and simmering till sauce reduce.
Add mussel, stirs, cover skillet with lid, simmering till mussels opened shells. Throw away mussel that not open, more likely they are not good.
Spoon sauce over opened mussels before serve.
NOTE: If serve with rice or noodle, shucks mussels after it open, add mussel meat with sauce, simmering for few minutes before.
Serve hot as appetite *mahope sar* or serve with rice or rice noodle.
TO SERVE WITH NOODLES:
Completed above recipe first, set a side, then continue.
8 Cups water
1 Package rice vermicelli noodles
½ lb. Bean sprouts, washed and drained
1 Cucumber, peeled and julienne
A handful of mint leaves, chopped
Boiled 8 cups water in a large pot, add noodle to boiling water, cooked till noodle tender, pour cooked noodle in a colander, rinsed under cold water, drained.
Mix bean sprouts, cucumber and mint leaves together.
To serve put some mix vegetables in a bowl.
Put some noodles on top the vegetables, pour sauce on top. Serve immediately