Stir Fried Mussels With Thai Basil, Chillies And Black Pepper

Yay! I finally get to prepare a new post thanks to the relentless rain.

If you have been a reader for a while, you might remember an older post of mine with prawns cooked in the same manner (click here). You may use the addictive and versatile sauce for other seafood, meat or even tofu.

Mussels work especially well as the natural sweet juices of the shellfish will add extra flavour to the already delicious sauce, just make sure you prepare plenty of steamed rice to go with your meal.

I will try to fit in another post this week. Enjoy cooking and see you then!

Serves 4 with other dishes and plenty of steamed rice
you'll need;
1 kg of mussels, scrubbed and beards removed
3 garlic cloves, chopped
5 bird chillies, chopped
2 tbs of black pepper, crushed
2 tbs of oyster sauce
1.5 tbs of fish sauce
1 tbs of sugar
3 kaffir lime leaves, coarsely torn
a bunch of Thai basil, picked

Prepare the ingredients and set aside.

scrub mussels well and remove beards, chuck out those that are opened.

Saute garlic and chillies with 2 tbs of cooking oil for 15 seconds then add in the black pepper and mix well.

Add mussels to the pan and mix well. Add seasonings and kaffir lime leaves and mix well. Cover and cook until the shellfish are open.

Finally trow in the Thai basil and mix well.

Serve with plenty of steamed rice or as a beer snack.