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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, ½-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 analysis per serving
22 grams carbs; 95 milligrams cholesterol; 366 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 1334 milligrams sodium; 42 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub, wash and debeard the mussels; drain well.
- Step 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.
- Step 3
Mix the fish sauce, sugar and peppercorns together.
- Step 4
Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
- Step 5
Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
- Step 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).
Private Notes