Stir-Fried Mussels With Chili, Garlic and Basil

From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons sambal oelek
• 4  garlic cloves, chopped
• 1  tablespoon  coriander root, finely chopped
• 3  tablespoons  vegetable oil
• 4  tablespoons soy sauce
• 3  lbs mussels, scrubbed, beards removed
• 2  cups white wine
• 4  tablespoons basil leaves, chopped

Directions

1. Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
2. Add the soy sauce and wine. Stir.
3. Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
4. Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.