Chilli Mussels With Thai Basil
Servings
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."
Ingredients
Nutritional
- 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 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.
Tips & Variations
No special items needed.
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