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Ingredients
- 1 kg (2 lb 4 oz) black mussels
- 1 tablespoon oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 lemongrass stems, white part only, chopped
- 1-2 teaspoons chopped small red chillies
- 250 ml (9 fl oz/1 cup) white wine
- 1 tablespoon fish sauce
- 1 large handful Thai basil leaves
Method
1. Scrub the mussels and debeard. Soak them in a bowl of cold water for 10 minutes; drain and discard any broken mussels, or open ones that don't close when tapped on the work surface.
2. Heat the oil in a wok and stir-fry the onion, garlic, lemongrass and chilli over low heat for 4 minutes. Add the wine and fish sauce and cook for 3 minutes.
3. Add the mussels to the wok and toss well. Cover the wok, increase the heat and cook for 3-4 minutes, or until the mussels open. When cooked, discard any unopened mussels. Add the basil and toss well before serving.
