Monday, May 25, 2015
Bouchot mussels with Thai herbs
Bouchot mussels with Thai herbs and jasmine rice
mussel recipe (serves 2, small portions): 800g bouchot mussels, 2 sliced shallots, 1 chopped Thai red chilli pepper, 2 chopped garlic cloves, 2 tbsp fish sauce, 1 tbsp sugar, 1 big handful Thai sweet basil, peanut oil
Heat some peanut oil in a wok, add shallot, chilli and garlic, stir-fry 1 minute, add fish sauce and sugar, then add the mussels, cover with a lid, steam mussels for 3 minutes, then add the basil and stir, cover wok again to steam a little further until all mussel shells have opened, serve in two small pots
mussel recipe (serves 2, small portions): 800g bouchot mussels, 2 sliced shallots, 1 chopped Thai red chilli pepper, 2 chopped garlic cloves, 2 tbsp fish sauce, 1 tbsp sugar, 1 big handful Thai sweet basil, peanut oil
Heat some peanut oil in a wok, add shallot, chilli and garlic, stir-fry 1 minute, add fish sauce and sugar, then add the mussels, cover with a lid, steam mussels for 3 minutes, then add the basil and stir, cover wok again to steam a little further until all mussel shells have opened, serve in two small pots
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