Ingredients: 1 tablespoon vegetable oil 1 bunch Thai basil, picked 2 teaspoons sugar 1 tablespoon Thai Chili Paste 2 lbs Green Mussel or Clams 2 cloves garlic 3 teaspoons fish sauce 2 chili peppers, crushed
Preparation: Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper, if you don't like it hot. Rinse and scrub (if needed) the Mussel and let them drain.
Add a tablespoon of oil to a wok over high heat. Add garlic and chili peppper. Immediately add Mussel and stir about 4 minutes. Add fish sauce, Thai Chili Paste pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot