Spicy fresh mussels cooked in beer, garlic, and Thai basil


  • Spice Paste Ingredients:

  • 4 Cloves of Garlic, peeled and coarsely chopped

  • 4 Coriander roots, washed and coarsely chopped

  • 6 Red Chilies (2 coarsely chopped, 4 thinly sliced diagonally)

  • Main Ingredients:

  • 2 tbsp of Oyster Sauce

  • 2 tbsp of Fish Sauce

  • 1/2 cup of beer (Tiger from Singapore or Singha from Thailand, both are great)

  • 375g of Green Shell Mussels, cleaned and drained (live!).

  • 1 bunch of clean, fresh Coriander (the roots come from here)

  • 1 bunch of spring onions

  • 4 tbsp oil.

  • 1 large bunch of Thai Basil leaves (Bai Horopa)


  • 1.


  • 2.

    1. Pound garlic, coriander root and coarsely chopped chilies into a paste and set aside.

  • 3.

    2. Coarsely chop spring onion and coriander and combine with thinly sliced red chilies and set aside.

  • 4.

    3. Heat wok and then add 4 tbsp of oil. Add spice paste and fry for 30 seconds. Add oyster sauce, fish sauce and fry for a moment. Add beer and bring to a boil. Add mussels and then stir to coat the mussels with the boiling liquid. Cover the wok and cook until the mussels open (discard any unopened mussels: important!).

  • 5.

    Stir in basil leaves and serve garnished with coriander and chili mixture.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 505kj
  • Fat Total 33g
  • Saturated Fat 3g
  • Protein 27g
  • Carbohydrate 22g
  • Sugar 3g
  • Sodium 2467mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Use more or less chilli depending how hot you like it.

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