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!
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