2 - 3 pounds of mussels (or clams) cleaned and seaweed removed
2 tbs neutral oil
3 - 4 cloves or garlic, minced
2 - 3 tbs sriracha
fish sauce, to taste
handful of Thai or sweet basil leaves
2 cups water
(optional) 2 green onions cut into two inch pieces
COOKING
- Heat wok over over medium high heat.
- Add oil and wait until it shimmers
- Add garlic and sriracha. Cook until very fragrant
- Add water and taste. Add fish sauce to adjust flavor and saltiness. Bring to a boil.
- Add mussels and sprinkle basil over the top. Cover and cook until the mussels open and the basil wilts.
- Give the whole thing a good stir to get the juices into the mussels and serve. The liquid tastes great served over rice.
Notes
- Fish sauce is needed for clams but you can leave it out for mussels. I like it's flavor and add it to both though.
- To server I usually put a scoop of rice in a bowl and then add some of the delicious cooking liquid. Then pile on the mussels and basil.