Mussels With Roasted Chili Paste Recipe
This is Thai style Mussels With Roasted Chili Paste. If you like mussels, you will love this recipe. The fresh mussels were just deliciously infused with all the flavors of Thailand, namely from the roasted chili paste, lemongrass, basil leaves, garlic, lime juice, and the spiciness of the bird’s eye chilies. I used bottled roasted chili paste (or Nam Prik Phoa) which are imported from Thailand and is easily available at most Thai grocers over here in Vancouver. This is a really simple and super quick dish to make, best of all, goes so well with just some steamed rice. Try it!
Mussels With Roasted Chili Paste
Ingredients
- 2 ½ lbs Mussels
- 3 Cloves Garlic, chopped
- 5 to 6 Thai Bird’s Eye Chilies, chopped
- 40 g Thai Basil Leaves
- 4 Tbsp Roasted Chili Paste (Nam Prik Phao)
- 2 Stalk Lemongrass, sliced
- ½ Lime, juiced
- 1 Tbsp Peanut Oil
- Sea Salt to taste
Method
Heat the peanut oil in a large wok or pan over moderate heat; cook the garlic and lemongrass until fragrant. Turn the heat on high and toss in chilies, and roasted chili pasted (nam prik phao) and give it a quick stir.
Mix in the mussels, stir and closed with a lid. Cook until all the mussels are open. Add the basil leaves, lime juice, and season with sea salt, if necessary. Serve immediately.