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.
4 small servings
Preparation
- Scrub, wash and debeard the mussels; drain well.
- 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.
- Mix the fish sauce, sugar and peppercorns together.
- Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
- Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
- 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).
Dining and Cooking