Back home
Ingredients
Method
- 1kg pot-ready live mussels
- 250ml chicken stock
- 1 tbsp oil
- 2 chopped garlic cloves
- 1 red chilli, thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 handful of Thai basil leaves
- 1 tsp potato starch
- 1 tsp sugar
- Rinse the mussels and discard any that are open and don’t close with a firm tap. Heat the stock to a large wok, tip in the mussels and cover with the lid to cook for 5 mins. Strain and reserve the cooking liquid.
- Add the oil to the wok and stir-fry the chilli and garlic for 1 minute, then turn up the heat and return the mussels to the wok along with the oyster sauce, the fish sauce, the basil and the reserved cooking liquid. Mix the potato starch with a splash of water to make a smooth paste, then stir through the mussels. Cook for 5 mins to thicken, then season with sugar and some black pepper before serving immediately.
20 mins
2 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box