Follow these steps for perfect results
Canola oil
for cooking
Prince Edward Island Mussels
cleaned and prepped
Garlic
minced
Ginger
minced
Serrano chilies
de-stemmed, minced with seeds
Fermented Chinese black beans
White wine
Tomatoes
diced
Fish sauce
Chicken stock
Rice stick noodle
soaked in warm water until al dente
Thai basil
picked
Chives
Butter
(optional)
Limes
cut in half
Salt
White pepper
Heat canola oil in a wok over high heat.
Add mussels and stir until they start to open.
Add minced garlic, minced ginger, minced serrano chilies, and fermented Chinese black beans.
Stir quickly for 5 minutes, ensuring even cooking.
Deglaze the wok with white wine, reducing by 50 percent.
Add diced tomatoes, fish sauce, chicken stock, and soaked rice stick noodles; combine well.
Add Thai basil, chives, and butter (optional) to enhance the flavor.
Check for seasoning and adjust with salt and white pepper to taste.
Serve immediately with lime halves to be squeezed on mussels before eating.
Expert advice for the best results
Ensure mussels are thoroughly cleaned before cooking.
Do not overcook the noodles, as they will become mushy.
Adjust the amount of chili to your spice preference.
Everything you need to know before you start
15 minutes
Mussels can be cleaned and prepped ahead of time.
Serve in a deep bowl, garnished with extra Thai basil and a lime wedge.
Serve hot as a main course.
Serve with a side of steamed bok choy.
Acidity cuts through the richness of the sauce.
Discover the story behind this recipe
Reflects Southeast Asian flavors with the use of fish sauce, chilies, and herbs.
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