Mussels Stir Fried With Chilli Basil Food

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
• Add the soy sauce and wine. Stir.
• Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
• Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
• Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
• Add the oyster and fish sauce, stir and then add the stock and the mussels.
• Cover and cook on a medium heat, or until the mussels have opened and are cooked.
• Taste the sauce or it needs extra fish sauce or water.
• Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

ASIAN STIR-FRIED MUSSELS AND PRAWNS

Steps:

• Thoroughly scrub mussels and remove beards.
• Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
• Add ketjap manis, water, stock, bring to the boil.
• Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
• Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
• Stir in coriander.
• To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
• Don't forget to put a large bowl on the table for shells.