Spicy fresh mussels cooked in beer, garlic, and Thai basil
1. Pound garlic, coriander root and coarsely chopped chilies into a paste and set aside.
2. Coarsely chop spring onion and coriander and combine with thinly sliced red chilies and set aside.
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!).
Stir in basil leaves and serve garnished with coriander and chili mixture.
Nutritional analysis per serving (2 servings)
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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