Mussels to the red

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  • Mussel: 30
  • Garlic: 2
  • Chili: 2 teaspoons
  • Cilantro: 2 teaspoons
  • Fish sauce thai: 2 tablespoons
  • Peanut oil: 2 tablespoons
  • Fish broth: 1 cup
  • Basil leaf, chopped: 1 teaspoon
  • Fresh basil: taste.


Peel the garlic and crush in a mortar, along with chilli and coriander powder.

Heat the oil in a wok, or in a deep frying pan. Bypasses -if the folder for 1 minute. Add the fish sauce and mix it up. Add the mussels, fish broth, and basil. Cover and kitchen-in simmer for 10 minutes.

Retires and offers the mussels on a serving platter. Pour the sauce and is accompanied with fresh basil.

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