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)
Instructions
- 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.