Mussels stir-fried with Thai Roasted Chili Paste
For seafood lovers, these mussels stir-fried with thai roasted chili paste is the dish for you. The meaty green mussels cooked in this ultra-flavorful special sauce and finished with Thai fresh basil leaves make this dish feel like a special meal. And it's quick to come together in less than 25 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds green shells mussels. I used large New Zealand half-shell green mussels.
- 2 tablespoons Nam Prik Pao. Thai roasted chili paste. Homemade is best, but store-bought is fine to adjust the flavors with more fish sauce, sugar, vinegar, or lime juice.
- 3 tablespoons garlic, minced
- 1-5 Thai red chilis, minced. Omit or use red bell pepper instead as a substitute for less heat.
- 1 tablespoon oil. Use a high smoking point and neutral flavored oil. Do not use olive oil.
- 2 1/2 tablespoons Thai oyster sauce. Adds extra umami flavors to the mussels.
- 1 tablespoon Thai thin or light soy sauce.
- 1 1/2 tablespoon sugar. Use brown, white, coconut, monk fruit, or palm sugar.
- 1 teaspoon rice vinegar. Adds a touch of tangy balance to the salty, spicy sauce.
- 1 1/2b cups Thai sweet basil leaves. Italian basil works fine as a substitute. Add 1/2 cup extra if using Italian basil.
- 1 cup chicken broth or stock. Use any stock or broth available to you.
Instructions
- 1
Clean your mussels well by rinsing them under cold water. If using green mussels, gently scrub the shells and remove hair or "beards."
- 2
In a small bowl, combine oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.
- 3
Pound the chilies and garlic together in a small mortar and pestle. Or mince both very finely for frying in oil.
- 4
Use a wok or a large dutch oven, and heat over medium-high heat with oil. Add the pounded chili paste mixture to the hot oil and fry for 15-20 seconds.
- 5
Add the sauce mixture and the roasted chili paste. Fry the sauce for about 3-4 minutes or until the sauce bubbles and thickens.
- 6
Adds the mussels into the wok or pot. Carefully stir them together using a metal spatula. Scoop the sauce from the bottom to drizzle over the mussels. Make sure the pieces are evenly coated and get cooked. Stir fry for only 3-4 minutes.
- 7
Add Thai basil and chopped Thai chilis (red bell peppers). Cook for 1 more minute. Turn the heat off and plate in a large serving dish. Garnish with chopped Thai basil leaves or thinly sliced green onion. Chilled white wine pairs very well with this dish. Give it a try!