Fried Mussels

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

These simple, spicy mussels are finger-lickin’, dead good! I bought a bowl of them from a floating kitchen set up in a little twelve-foot punt, as I was paddling around the Bangkok Floating Market on Sunday morning, as one does.


  • 3 tablespoons groundnut oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon soy bean paste
  • 1 red chilli pepper, seeded and chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, chopped
  • 700 g (lb) mussels in shells, cleaned, bearded and rinsed
  • 1 teaspoon brown sugar


Heat the oil in a large pan and lightly brown the shallots and garlic for around 5 minutes. Add the soy bean paste and mix this in well before adding the chilli, ginger and mussels. Stir-fry these over a high heat for a minute before sprinkling on the sugar.

Cover the pan and cook over a high heat for about 5 minutes, shaking the pan frequently until the mussels have opened and released their juices. Discard any that remain obstinately shut or you may regret it.

Transfer the mussels to individual bowls and strain over the cooking liquid.