Black mussels with basil and oyster sauce
serves
2
Black mussels with basil and oyster sauce
"This dish brings back wonderful memories of when I visited Phú Quoc island for the first time many years ago, while travelling through the country. The mussels were so plump and fresh, and the sweet basil lightly tossed through paired perfectly with them." - Luke Nguyen
This recipe is by Luke Nguyen
Ingredients (10)
- 1kg live pot-ready mussels (we used Kinkawooka)
- 1 cup (250ml) chicken stock or water
- 1 tbs vegetable oil
- 2 garlic cloves, coarsely chopped
- 1 red bird’s-eye chilli, thinly sliced, plus extra, thinly sliced, to serve
- 1 tbs oyster sauce
- 1 tbs fish sauce
- 1 cup loosely packed Thai or holy basil leaves (from Asian grocers), plus extra, to serve
- 1 tsp potato starch
- 2 tsp caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Discard any broken mussels or open mussels that don’t close when tapped on a bench. Rinse mussels well and drain. Heat a large wok over high heat. Add stock (or water) and mussels, cover with a lid and cook for 5 minutes, or until mussels open. Strain mussels, reserving cooking liquid.
-
2.Add oil to wok and heat over medium heat. Add garlic and chilli and stir-fry for 1-2 minutes, until garlic is light golden. Increase heat to high, add mussels with sauces, basil and reserved cooking liquid. Mix potato starch with 1 tbs water until smooth, then stir through mussels and cook, tossing frequently, for 3-5 minutes, until sauce has thickened. Season mussels with the sugar and 1/2 tsp freshly ground black pepper.
-
3.Transfer to a large serving bowl and scatter with extra basil and chilli to serve.
Reviews
Join the conversation
Log in Register