Chilli Mussels With Thai Basil

Prep Time
Cook Time
Ready In

Recipe: #16533

January 02, 2015

"From a feature in our Saturday paper of 7 recipes in 7 days. If you do not wish to debeard the mussels then buy them already done though far more expensive."

Original is 4 servings


  • Serving Size: 1 (722.9 g)
  • Calories 771.6
  • Total Fat - 19.1 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 142.2 mg
  • Sodium - 2885.7 mg
  • Total Carbohydrate - 77.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.5 g
  • Protein - 66.9 g
  • Calcium - 183.6 mg
  • Iron - 23.2 mg
  • Vitamin C - 41.4 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

When ready to cook pull the beards (stringy bits) from the mussels.

Step 2

Any mussels which do not close when tapped should be discarded as these are the ones which are dead - not the ones that don't open when cooked that are too often wrongly paraded as the bad guys.

Step 3

Heat the oil in a wok or large pan and add the mussels, shallots, ginger, garlic and chilli and as the mussels start to open, add the fish sauce and continue to toss until all have opened.

Step 4

Serve on the steamed rice with a generous scatter of the Thai basil.


No special items needed.

1 Reviews


This mussel recipe did sure catch my eye when I saw it as I love anything that has influences of Thai cuisine. The ingredients blended well but found that the amount of fish sauce made it very salty (not sure if the level of saltiness varies from brand to brand?). Nevertheless, I corrected it by adding a bit of water, coconut milk, sugar (to balance the salt), lemon juice, and some red Thai curry paste. If it weren't for the saltiness, I'm sure it would taste good. Oh..I did substitute green bell pepper for the mild chili peppers seeing I didn't have any. It did taste pretty good in the end and I enjoyed it. I will make again with changes to the amount of the fish sauce. Thank you ImPat for sharing.


review by:
(14 Jan 2016)

You'll Also Love