Ingredients:
1 tablespoon oil
2 teaspoons minced garlic
4 birds eye chilies slit in half length wise
2 tablespoons roasted chili paste
1 tablspoon palm sugar
2 tablespoons fish sauce
1 cup holy basil (can use ordinary basil)
1-1/2 pounds of mussels
Method:
In a small bowl, combine palm sugar, fish sauce and
roasted chili paste together.
Mix all these ingredients thoroughly, then set it aside.
Heat oil in a pan until hot Add minced garlic followed by
chilies, quickly stir until fragrant.
Add mussels and stir to coat with garlic and chili oil.
Allow them to hand out another 2 - 3 minutes, stir occasionally.
Add in roasted chili mixture Stir until sauce thickens about 3 -
4 minutes.
Taste and adjust seasonings, if necessary.
Finally, add the holy basil leaves. Give it a couple more stirs
and remove from heat.
To serve: slide mussels and sauce onto a serving platter,
mound them into a pile. Garnish with fresh sprigs of holy basil.
