Mussels Sauteed with Basil

Ingredients

• 3 pounds small mussels
• 5 cloves garlic
• 2 ounces fresh mint leaves
• 2 ounces fresh basil leaves (Asian basil, if possible)
• 1 4-inch-long, 1/2-inch-wide green chili, or more, to taste
• ¾ ounce scallions
• 1 very small red bell pepper
• 1 tablespoon Asian fish sauce
• 1 tablespoon sugar
• Whole black peppercorns, to taste
• 1 tablespoon canola oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    363 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 42 grams protein; 95 milligrams cholesterol; 1333 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 small servings

Preparation

1. Scrub, wash and debeard the mussels; drain well.
2. Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
3. Mix the fish sauce, sugar and peppercorns together.
4. Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
5. Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
6. Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).