Prep 30 mins
Cook 15 mins
Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.
- 1 1⁄2 lbs mussels, scrubbed and the beards removed
- 3 fresh red chilies, finely chopped
- 1 tablespoon fresh coriander, finely chopped and preferably with root
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 4 tablespoons chopped fresh basil (or coriander)
- 2 cloves garlic (or more if desired)
- Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
- Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
- Add the oyster and fish sauce, stir and then add the stock and the mussels.
- Cover and cook on a medium heat, or until the mussels have opened and are cooked.
- Taste the sauce or it needs extra fish sauce or water.
- Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.
I have made this wonderful recipe - I often cook Mussels for sunday appie but this recipe boosted Mussels over the top MMMMM really gives that extra kick. I used frozen Green New Zealand frozen Mussels This will be my regular Mussel Sunday Appie recipe Thanks Pets'
these were fabulous little morsels , bursting with flavor and not at all spicy. i used 2 jalapeno chilis, olive oil, and shrimp stock that i had made for a gumbo. i doubled the steaming ingredients because i had closer to 3 lbs of mussels in the bag.i also added a bunch of scallions, cooked the white part with the mussels and sprinkled the green tops over when they were cooked. from start to finish this took less than 30 minutes. what a wonderful meal! next time i will serve this over angel hair pasta. thanks annelies!