Asian Recipes - Sambal Mussels Recipe

Ingredients

• 2 to 3 tbsp/30 to 45 ml vegetable oil

• 1 lb/500 g fresh mussels, trimmed and cleaned

• 2 sprigs of fresh basil, Thai or other, coarsely chopped

• Sprigs of fresh basil and sliced red chilies for garnish

Spice Pate:

• 4 candle nuts or macadamia nuts

• 3 large fresh red chilies, finely minced

• or 1 tbsp/15 ml ground chili paste

• 2 cloves garlic, finely chopped

• 4 shallot onions, finely minced

• 2 tsp/10 ml shrimp paste

• 1 tbsp/15 ml fish sauce

• 1/4 cup/60 ml tamarind water

• 1/2 cup/125 ml coconut milk

• 1 to 2 tbsp/15 to 30 ml sugar, or to taste

Serves 4

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Method:

1. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste. Prepare all remaining ingredients and have at hand.

2. Preheat a wok or other deep, heavy-bottomed pan over high heat. Add the oil. As soon is the oil is hot, add the spice paste and stir well to combine.

3. Continue to cook for 1 minute while the spice paste imparts its flavor to the oil. Add the fish sauce, tamarind water, coconut milk and sugar. Stir until the mixture comes to boil.

4. Add the mussels. Continue to stir, coating the mussels with the sauce until it returns to a boil. Cover the pan and cook until the mussels open, about 4 minutes.

5. Discard any mussels that do not open. Add the basil and stir. Taste the sauce and adjust the seasoning. Add more sugar or fish sauce as desired.

6. Garnish and serve immediately.