1. Heat the oil in a large pot.
2. Sauté ginger, garlic and onion.
3. Add the nam-pla, mussels and water (just enough to cover the mussels).
4. Allow to boil in medium heat until the mussels open.
5. Season with salt and pepper depend on your taste.
6. For the last minute, sprinkle the spring onion.
7. Remove from heat and serve with mackerel and boiled rice.
Go to full version of