Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe

Updated at: 27/12/2024

Prepare for an explosion of flavour with this elevated take on a classic Thai street food: the Pie Tee, reimagined as a Michelin-star worthy amuse-bouche. Forget the usual fillings; we're diving into a sophisticated world of succulent Thai mussels, expertly seasoned and nestled within crisp, delicate pastry cups. This recipe blends the authentic heart of Thai cuisine with a touch of refined culinary artistry, resulting in a bite-sized masterpiece that’s both elegant and surprisingly easy to create. The vibrant combination of fresh herbs, zesty lime, and the briny sweetness of the mussels will tantalize your taste buds and leave you craving more.

This recipe transforms a simple snack into an unforgettable culinary experience, perfect for impressing guests or adding a unique touch to any special occasion. Forget complicated techniques; we'll guide you through each step, ensuring a flawless result every time. Ready to elevate your culinary game and embark on this flavourful adventure? Let's dive into the detailed, step-by-step instructions below.

Tools Needed

  • pan
  • measuring cup
  • blender
  • fine sieve
  • piping bottle
  • fryer
  • magnet
  • clip
  • siphon

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Mussels and Pie Tee Shells

  • Rinse mussels under cold running water to remove sand and any unwanted parts. Discard any that float.
  • Drain the water and let the mussels sit for at least 50 minutes.
  • Halve and clean shallot, then slice thinly. Cut ginger, lemongrass, and red pepper (remove seeds if desired).
  • Add oil to a hot pan, then sauté shallots and other vegetables with lime leaves for a minute or two until some color forms.
Rinse mussels under cold running water to remove sand and any unwanted parts. Discard any that float.Drain the water and let the mussels sit for at least 50 minutes.Prepare vegetables: Halve and clean shallot, then slice thinly. Cut ginger, lemongrass, and red pepper (remove seeds if desired).Add oil to a hot pan, then sauté shallots and other vegetables with lime leaves for a minute or two until some color forms.
Prepare the Mussels and Pie Tee Shells
  • Add mussels and stir-fry for another minute. Deglaze the pan with coconut milk, cover, and boil until mussels open (about a minute).
  • Remove lid, drain the liquid (save for later!), and cool mussels quickly. Remove mussels from shells.
  • Strain the cooking liquid through a fine sieve. Coat cooled mussels with some of the strained liquid to prevent drying.
  • Refrigerate the mussels. For the pie tee batter, combine muscle broth, egg, flour, cornstarch, and squid ink. Blend until smooth, passing through a fine sieve to remove air bubbles.
Add mussels and stir-fry for another minute. Deglaze the pan with coconut milk, cover, and boil until mussels open (about a minute).Remove lid, drain the liquid (save for later!), and cool mussels quickly. Remove mussels from shells.Strain the cooking liquid through a fine sieve. Coat cooled mussels with some of the strained liquid to prevent drying.Refrigerate the mussels. For the pie tee batter, combine muscle broth, egg, flour, cornstarch, and squid ink. Blend until smooth, passing through a fine sieve to remove air bubbles.
Prepare the Mussels and Pie Tee Shells
  • Heat frying oil to 170°C. Dip the pie tee stamp into the batter, then air dry for 12 minutes by hanging it above the hot oil (using a magnet and clip). Deep fry for 1 minute, pressing the stamp to the bottom to create a base.
  • Remove from stamp and continue making pie tees. (Alternatively, deep fry immediately, but the pie tees will be bubblier.)
Heat frying oil to 170°C. Dip the pie tee stamp into the batter, then air dry for 12 minutes by hanging it above the hot oil (using a magnet and clip). Deep fry for 1 minute, pressing the stamp to the bottom to create a base.Remove from stamp and continue making pie tees. (Alternatively, deep fry immediately, but the pie tees will be bubblier.)
Prepare the Mussels and Pie Tee Shells

Step 2. Create the Coconut Foam

  • For the coconut foam, caramelize thinly sliced onions. Sauté ginger, lemongrass, garlic, and red pepper (remove seeds if desired) with lime leaves. Deglaze with vegetable broth, coconut milk, and cane sugar. Simmer for at least 3 hours.
  • Drain the sauce, pressing out excess liquid. Reduce the sauce to intensify the flavor, then season with lime juice and fish sauce. Weigh the sauce, and add cold agar-agar powder (40g per kg of sauce). Blend until smooth.
  • Pour into a siphon, charge, shake, and refrigerate for at least 30 minutes.
For the coconut foam, caramelize thinly sliced onions. Sauté ginger, lemongrass, garlic, and red pepper (remove seeds if desired) with lime leaves. Deglaze with vegetable broth, coconut milk, and cane sugar. Simmer for at least 3 hours.Drain the sauce, pressing out excess liquid. Reduce the sauce to intensify the flavor, then season with lime juice and fish sauce. Weigh the sauce, and add cold agar-agar powder (40g per kg of sauce). Blend until smooth.Pour into a siphon, charge, shake, and refrigerate for at least 30 minutes.
Create the Coconut Foam

Step 3. Make the Ginger and Lime Gel

  • For the ginger and lime gel, combine lime juice, water, sugar, and thinly sliced ginger. Bring to a boil, then cool completely. Drain, return to pan, add agar-agar powder, and boil for 30 seconds. Cool, blend, and vacuum seal to remove air bubbles.
For the ginger and lime gel, combine lime juice, water, sugar, and thinly sliced ginger. Bring to a boil, then cool completely. Drain, return to pan, add agar-agar powder, and boil for 30 seconds. Cool, blend, and vacuum seal to remove air bubbles.
Make the Ginger and Lime Gel

Step 4. Assemble and Garnish the Thai Mussel Pie Tee

  • To assemble, pipe two small dots of gel onto the bottom of each pie tee, top with a portioned mussel, flaky salt, coconut foam, and garnish with green leaves.
To assemble, pipe two small dots of gel onto the bottom of each pie tee, top with a portioned mussel, flaky salt, coconut foam, and garnish with green leaves.
Assemble and Garnish the Thai Mussel Pie Tee

Read more: Spicy Basil Chilli Potato Recipe - Easy Thai Fusion Dish

Tips

  • Keep the cooking liquid from the mussels for other recipes.
  • The drying process for the pie tees takes time, but it's worth it for a crispier result.
  • Serve the dish as soon as possible after making to maintain the crispiness of the pie tee.
  • Mussels should be served fresh, within a day or two of cooking.
  • Freeze the mussel cooking liquid and coconut foam for longer storage. The gel can also be frozen, but may become slightly watery.

Nutrition

  • Calories: approximately 1800-2000
  • Fat: 100-120g
  • Carbs: 150-180g
  • Protein: 50-60g

FAQs

1. Can I use frozen mussels instead of fresh?

While fresh mussels are preferred for optimal flavor, frozen mussels will work in a pinch. Ensure they are thoroughly thawed and cooked until they are opaque and no longer smell fishy before adding them to the pie tee filling.

2. Where can I find pie tee shells?

Pie tee shells can be found at many Asian grocery stores. If you can't find them, you can also make your own using wonton wrappers or spring roll wrappers, though it will be more time-consuming.

3. How far in advance can I prepare the filling?

The mussel filling can be prepared a day ahead of time. Store it in an airtight container in the refrigerator. Assemble the pie tees just before serving to maintain their crispness.


With its vibrant flavors and elegant presentation, this Thai Mussel Pie Tee is sure to impress. This recipe demonstrates that culinary excellence can be achieved with surprisingly simple techniques and readily available ingredients. Enjoy the delightful experience of creating and savoring this Michelin-inspired amuse-bouche!