Mussels with Chili, Garlic and Basil

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.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 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)

Directions

1. Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
2. 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.
3. Add the oyster and fish sauce, stir and then add the stock and the mussels.
4. Cover and cook on a medium heat, or until the mussels have opened and are cooked.
5. Taste the sauce or it needs extra fish sauce or water.
6. Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.