Black mussels with Asian basil and oyster sauce

COMPLIMENTARY RECIPE

“I visited Phu Quoc island many years ago while backpacking through the country. I was on a tight budget, so I found a cheap straw bungalow that cost only $8 a night. It was right on a beach, and every evening, the owner would cook everyone dinner. This dish was one of my favourites. The mussels were so plump and fresh, and the sweet basil tossed through matched them perfectly.” - Chef Luke Nguyen

SERVES 4-6

INGREDIENTS

1 kg black mussels
250 ml chicken stock or water
1 tablespoon
vegetable oil
2 garlic cloves, chopped
1 red bird’s eye chilli, sliced, plus extra to garnish
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 handful Asian basil leaves, plus extra to garnish
1 teaspoon potato starch
2 teaspoons sugar
½ teaspoons freshly ground black pepper

METHOD

Scrub the mussels and remove the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the bench. Rinse well.

Heat a wok over high heat. Add the stock and mussels, cover with a lid and cook for 5 minutes, or until the mussels open. Discard any unopened mussels, then strain the mussels, reserving the cooking liquid.

Put the wok back over medium heat. Add the oil and gently fry the garlic and chilli until golden. Add the mussels and increase the heat. Toss through the oyster sauce, fish sauce and Asian basil, then add 125 ml of the reserved cooking liquid.

Blend the potato starch with 1 tablespoon water, then toss it through the mussels to thicken the sauce. Season the mussels with the sugar and pepper, garnish with the extra sliced chilli and Asian basil and serve.