Ingredients for Mussels With Chili Garlic And Basil
- 1.5 pounds fresh mussels
- Red Chilies
- Fresh Coriander
- Vegetable Oil
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- Chicken Stock
- Fresh Basil
- 4 cloves garlic
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How to Make Mussels With Chili Garlic And Basil
- Create a flavorful paste: In a mortar and pestle (or food processor), combine 2-3 red chilies (adjust to your spice preference), 4 cloves garlic, and 2 tablespoons chopped fresh coriander until finely ground.
- Sauté the paste: Heat 2 tablespoons of vegetable oil in a large lidded wok or frying pan over medium heat. Add the chili-garlic paste and sauté for 1 minute, stirring constantly, until fragrant.
- Build the broth: Stir in 1 tablespoon oyster sauce and 2 tablespoons fish sauce. Add 1 cup of white wine or chicken stock and bring to a gentle simmer.
- Cook the mussels: Add 1.5 pounds of fresh mussels to the pan. Cover and cook for 5-7 minutes, or until the mussels have opened and their shells are slightly ajar. Discard any mussels that remain closed.
- Fine-tune the flavor: Taste the sauce and adjust seasoning as needed. Add more fish sauce for saltiness or a splash of water to thin the sauce.
- Garnish and serve: Stir in 1/2 cup of fresh basil leaves. Arrange the cooked mussels on a serving platter, spoon the sauce generously over them, and serve immediately with your choice of sides. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
19g
Fat
21g
Carbs
8g
