Coastal Steamer · Lemongrass Mussels

Hoy Malaeng Phu Op (Herb-Steamed Mussels)

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Si Racha's mussel farms are such a point of local pride that the town built a giant roadside sculpture of a mussel shell to mark its seafood identity.

Fresh green mussels are piled into a pot with lemongrass, galangal, kaffir lime leaf and Thai chilies, then steamed until they pop open, and served with a sharp lime-chili-garlic dipping sauce. Seaside vendors along the Chonburi coast sell them by the bucket at plastic-table roadside restaurants.

Why it's made this way: The dish leans on the mussel farms that line the coastal waters around Si Racha and Ang Sila, one of the country's main sources of farmed shellfish, making it a genuine local product rather than an imported specialty.