Ingredients
This recipe serves two as a light meal.
Three or four large handfuls of cleaned mussels – discarding any open
ones that don’t move to close when you’re cleaning them.
Two cloves of garlic – crushed
One red onion – diced
One red chilli – roughly chopped including the seeds
A handful of fresh basil leaves – torn
A handful of coriander leaves – torn
Sesame oil
Fish sauce
Lemon wedges
Butter
Method
Heat a large deep pan or wok until smoking, add the washed mussels and
cover with a lid. You don’t need to add any liquid because the water they were
washed in still clinging to them will steam and open them, releasing more even
liquid. Steam them until they’re open - shaking the pan a few times – about
four or five minutes.
Remove the mussels to a plate, discarding any that haven’t opened, and
tip out and reserve the liquid. Pour in a tablespoon of sesame oil and, over a
medium heat, sauté the onion, chilli and garlic until softened but don’t allow
to brown. Return the mussels and their reserved liquid to the pan and stir.
Finish the dish by seasoning with a few shakes of fish sauce, stirring and
tasting to judge how much you need, and then add the basil, coriander and a walnut-sized
knob of butter. Stir and pour into warmed bowls. Serve with a lemon wedge and
fresh crusty bread.
