Created by ImPat on January 2, 2015
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.