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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a paste from the chilies, garlic and coriander using a mortar or small food processor. | 2. Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels. | 3. Add the oyster and fish sauce, stir and then add the stock and the mussels. | 4. Cover and cook on a medium heat, or until the mussels have opened and are cooked. | 5. Taste the sauce or it needs extra fish sauce or water. | 6. Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	1 1/2		scrubbed	585.1453	25.1068	80.9678	15.241
red chilies	3		chopped	-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
water	1/2	cup		0.0	0.0	0.0	0.0
basil	4	tablespoons	chopped	2.438	0.2809	0.3339	0.0678
garlic	2	cloves		8.94	1.9836	0.3816	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.