Pan-Roasted Mussels with Roasted Chilli Sauce

Name: Pan-Roasted Mussels with Roasted Chilli Sauce
Ingredients: 2 garlic cloves, crushed; 2 tablespoons vegetable oil; 2 tablespoons nam pla (Thai fish sauce); 2 tablespoons nam pla (Thai fish sauce); 1 kg fresh mussels, debearded and cleaned; 2 tablespoons nam prik phao; 100 ml oyster sauce; 2 large red chillies, sliced; 12 Thai sweet basil leaves; 150 ml chicken stock; a pinch of sugar, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, crushed
2 tablespoons

Main course
Gluten-free

Method

Heat the oil in a wok or large frying pan, add the garlic and nam prik phao and cook for 30 seconds.
Add the mussels in their shells and stir-fry for 1 minute in the sauce.
Add the remaining ingredients and cook for a further 2–3 minutes, or until the mussels have opened.
Divide between 4 bowls and serve with steamed rice.