2 lb 3 oz black mussels

1 cup chicken stock or water

1 tbsp vegetable oil

2 garlic cloves,chopped

1 red bird’s eye chilli, sliced, plus extra to garnish

1 tbsp oyster sauce

1 tbsp fish sauce

1 handful Asian basil leaves, plus extra to garnish

1 tsp potato starch

2 tsp sugar

1/2 tsp freshly ground black pepper


Scrub the mussels and remove the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the bench. Rinse well.

Heat a wok over high heat. Add the stock and mussels, cover with a lid and cook for 5 minutes, or until the mussels open. Discard any unopened mussels, then strain the mussels, reserving the cooking liquid.

Put the wok back over medium heat. Add the oil and gently fry the garlic abd chilli until golden. Add the mussels and increase the heat. Toss through the oyster sauce, fish sauce and Asian basil, then add 1/2 cup of the reserved cooking liquid.

Blend the potato starch with 1 tbsp water, then toss it through the mussels to thicken the sauce. Season the mussels with the sugar and pepper, garnish with the extra sliced chilli and Asian basil and serve.

You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.