One night after attending muay thai with my driver in Bangkok, he dropped me off at my hotel, but all of the street vendors were closed because it was street-cleaning night. Being the great "fixer" that he is, Chalard slipped away into the night for a few minutes and returned from somewhere with a styro carton of what he called "hoi, hoi, shell." I took it up to my room and was surprised by the crispy texture, the sprouts, and the tiny baby mussels that sweetened it. It became one of my favorite dishes, and I was delighted to add it to my repertoire at home last year, thanks to the importfoods recipe above. I make it with both shrimp and mussels. Love the video, wish I had a grill like that!
