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Hoi Mlang Pou (Steamed Mussels with Dragon Fruit Citrus Sauce)

A Cambodian-inspired dish featuring steamed mussels served with a vibrant pink dragon fruit dipping sauce.

Total Time: 15 min

Servings: 10

Ingredients

4 lbs mussels, cleaned

2 cups lemongrass

2 cups Thai basil leaves

1 bunch of cilantro

1 cup DOLE Chef-Ready Cuts Diced Dragon Fruit, thawed

½ cup DOLE 100% Pineapple Juice

1 Tbsp lime juice

1 tsp fish sauce

3 ea red chilis, seeds removed

1 tsp honey

20 ea lime wedges, for garnish

Heat a double boiler over high heat until a rolling boil. Add the mussels to the top pan and cover with lemongrass and basil leaves. Steam for 4 minutes or until the mussels open.
Remove the mussels from the pan to avoid overcooking.
Add all sauce ingredients (except lime wedges) into a blender and blend until smooth.
Place the lemon grass and basil on a platter. Top with mussels and serve with sauce for drizzle or dipping. Garnish with lime wedges.