Vietnamese Wok-Tossed Mussels Recipe

Ingredients

2 lbs    fresh mussels
1 tbsp  vegetable oil
2 oz     butter
4          garlic cloves, chopped
2          shallots, chopped
3 tsp    fish sauce
10        Thai basil leaves, torn
1          long red Thai chili, julienned

Instructions 

Soak and scrub the mussels to remove hairy beards. Discard any open mussels.

Heat a wok or frying pan over high heat, add 2 cups of water and bring to a boil. 

Add mussels and cover with a lid. Cook 3 minutes or until mussels open slightly.

Remove mussels to a large bowl.

Wipe the wok clean with a paper towel and then place it back over the stove, on medium heat. Add vegetable oil and butter. Once the butter starts to foam, add garlic and shallots and cook for 3 minutes until golden in colour.

Add the mussels back to the wok and toss for 2 minutes.

Season with fish sauce, a generous pinch of sea salt and freshly ground black pepper. Add basil, red chili and toss for another 30 seconds.

Transfer to a serving bowl and consume immediately, preferably with fresh baguette.

*adapted from France: A Gastronomic Adventure, Luke Nguyen