How to make it

  • Wash mussels and de-beard, bring a pot of water to a boil and cook the mussels, once shells open, take out mussels, discard shells and put the mussels into a mixing bowl, set aside. Keep the water in the pot and continue to bring to boil.
  • Wash squids and cut into bite size, blanch in the same pot of water used to cook mussels, drain and mix with mussels.
  • Wash mint leaves, corianders and use the leaves whole.
  • Wash tomatoes and slice into thin wedges.
  • Onion and shallots skin off and sliced
  • Wash bird eyes chilies (if you want milder flavor, replace with big chilies) cut into small pieces.
  • Toss in sliced onion, shallots, chilies and tomatoes.
  • Add in seasoning, mix well, taste test. Add more fish sauce or lime juice if desire stronger flavour.
  • Top with mint and coriander leaves and gently toss together.
  • Serve on a platter lined with lettuce and garnish with extra mint leaves.

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