MUSSELS SAUTEED WITH BASIL

Mussels Sauteed with Basil image

Provided by Marian Burros

Time 30m

Yield 4 small servings

Number Of Ingredients 11

Ingredients

3 pounds small mussels
5 cloves garlic
2 ounces fresh mint leaves
2 ounces fresh basil leaves (Asian basil, if possible)
1 4-inch-long, 1/2-inch-wide green chili, or more, to taste
3/4 ounce scallions
1 very small red bell pepper
1 tablespoon Asian fish sauce
1 tablespoon sugar
Whole black peppercorns, to taste
1 tablespoon canola oil

Steps:

Scrub, wash and debeard the mussels; drain well.
Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
Mix the fish sauce, sugar and peppercorns together.
Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams