Mussels wok tossed with butter, crispy garlic & Thai basil

COMPLIMENTARY RECIPE

“Mussels are the perfect thing to dish up when you have lots of guests, as they are so quick to cook, and go a long way: a kilo of mussels can be shared among four to six people. If you are planning on preparing more than a kilo of mussels, be sure to cook them in small batches.” - Chef Luke Nguyen

SERVES 4-6

INGREDIENTS

1kg mussels (not too big)
1 tablespoon vegetable oil
40g butter
3 garlic cloves, chopped
2 red Asian shallots, chopped
2 teaspoons fish sauce
10 Thai basil leaves, sliced
1 tablespoon fried garlic
1 long red chilli, julienned

METHOD

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

Place a large wok over high heat, add 500 ml water and bring to a rapid boil. Add the mussels, cover with a lid and cook for about 3 minutes, or until the mussels open slightly, stirring them occasionally to ensure they cook evenly. Remove the mussels to a large bowl.

Wipe the wok clean with paper towel and place back over medium heat. Add the vegetable oil and butter. When the butter starts to foam, add the garlic and shallot and cook for 2–3 minutes, or until nicely browned.

Return the mussels to the wok and toss for 1 minute. Discard any mussels that do not open.

Season with the fish sauce and a generous pinch of sea salt and freshly ground black pepper, then add the basil and toss for a further 30 seconds.

Transfer to a serving bowl, garnish with the fried garlic and chilli and serve.