Steamed Mussels with Chile, Garlic, and Basil
1 lb. mussels, scrubbed, beards removed
3 fresh red Thai chiles, minced
2 cloves garlic, minced
1 Tbs. chopped coriander root (or substitue coriander/cilantro stems)
1 tsp. fresh ginger, minced
3 Tbs. vegetable oil
2 Tbs. oyster sauce
1 Tbs. fish sauce
1/2 cup chicken stock
3 Tbs. Thai basil leaves, chopped
1 Tbs. coriander/cilantro leaves, chopped
Pound chiles, garlic, coriander root and ginger in a mortar, or
process to a rough paste in a food processor.
Heat a wok, then add the oil. Stir-fry the paste over medium heat
for 30 seconds.
Stir in oyster sauce and fish sauce.
Add mussels and chicken stock.
Cover and simmer for 10 minutes until mussels open and are cooked.
Taste to see if extra fish sauce is needed to balance the flavors
(fish sauce adds saltiness).
Stir in basil and cilantro leaves. Immediately serve with rice.