Thai
Thai - Rice
Mussels Rice
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 2 cups jasmine rice, cooked and cooled
- • 400g fresh mussels, scrubbed and beards removed
- • 1 cup Thai basil leaves
- • 3 cloves garlic, minced
- • 2 bird's eye chilies, sliced
- • 1 tbsp fish sauce
- • 1 tsp oyster sauce
- • 1 tbsp lime juice
- • 1 egg
Preparation Steps
1
Phase 1
Cook and cool the rice; clean the mussels.
2
Phase 2
Fry the garlic and chilies in a wok until fragrant.
3
Phase 3
Add the mussels and a splash of water, cover, and steam until the shells open; discard any that stay shut.
4
Phase 4
Remove the mussels, then add the rice, fish sauce, oyster sauce, and lime juice to the wok; toss over high heat.
5
Phase 5
Return the mussels with the Thai basil, toss once, and serve hot.