Mussels Sauteed with Chiles and Thai Basil

Nghêu Xào Lá Quê Ỏ́t

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

When it comes to mussels or clams, we prefer to just steam or boil them before eating them over a newspaper spread on the table. But once in a while, it is a treat to make this Chinese-style dish. The meaty mussels have a nice sweet and salty sauce, with a little bit of a kick from the heat of the chiles. Clams can certainly be substituted for the mussels.