What types of mussels can I use for Thai mussels stir fry?

Using large and meaty mussels for stir-frying is best for flavors and texture. New Zealand green shells and mussels are used for this Thai stir fry. Other mussels and shellfish perfect for this stir fry are Pacific blue mussels, Mediterranean mussels, Blue mussels, different types of clams, and oysters are great to use.

What goes with mussels stir fries?

In Thai cuisine, mussels are typically served as a stand-alone dish alongside a family-style dinner. Rice, vegetables, salads, and soups are popular to serve with mussels. Since it is a slightly spicy dish, cold chilled drinks like white wine or beer help cool off the spiciness.

How do I eat mussels?

The best way to eat mussels or any shellfish is to use a fork to lift the meat from the shells lightly. Chopsticks work, too, if you know how to use them. It would be best to have an extra bowl on the table for discarded shells.

Mussels stir-fried with Thai Roasted Chili Paste

Name: Mussels stir-fried with Thai Roasted Chili Paste
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 pounds green shells mussels. I used large New Zealand half-shell green mussels.; 2 tablespoons Nam Prik Pao. Thai roasted chili paste. Homemade is best, but store-bought is fine to adjust the flavors with more fish sauce, sugar, vinegar, or lime juice.; 3 tablespoons garlic, minced; 1-5 Thai red chilis, minced. Omit or use red bell pepper instead as a substitute for less heat.; 1 tablespoon oil. Use a high smoking point and neutral flavored oil. Do not use olive oil.; 2 1/2 tablespoons Thai oyster sauce. Adds extra umami flavors to the mussels.; 1 tablespoon Thai thin or light soy sauce.; 1 1/2 tablespoon sugar. Use brown, white, coconut, monk fruit, or palm sugar.; 1 teaspoon rice vinegar. Adds a touch of tangy balance to the salty, spicy sauce.; 1 1/2b cups Thai sweet basil leaves. Italian basil works fine as a substitute. Add 1/2 cup extra if using Italian basil.; 1 cup chicken broth or stock. Use any stock or broth available to you.

Description

For seafood lovers, these mussels stir-fried with thai roasted chili paste is the dish for you. The meaty green mussels cooked in this ultra-flavorful special sauce and finished with Thai fresh basil leaves make this dish feel like a special meal. And it's quick to come together in less than 25 minutes!

Ingredients

Scale

2 pounds green shells mussels. I used large New Zealand half-shell green mussels.
2 tablespoons Nam Prik Pao. Thai roasted chili paste. Homemade is best, but store-bought is fine to adjust the flavors with more fish sauce, sugar, vinegar, or lime juice.
3 tablespoons garlic, minced
1-5 Thai red chilis, minced. Omit or use red bell pepper instead as a substitute for less heat.
1 tablespoon oil. Use a high smoking point and neutral flavored oil. Do not use olive oil.
2 1/2 tablespoons Thai oyster sauce. Adds extra umami flavors to the mussels.
1 tablespoon Thai thin or light soy sauce.
1 1/2 tablespoon sugar. Use brown, white, coconut, monk fruit, or palm sugar.
1 teaspoon rice vinegar. Adds a touch of tangy balance to the salty, spicy sauce.
1 1/2b cups Thai sweet basil leaves. Italian basil works fine as a substitute. Add 1/2 cup extra if using Italian basil.
1 cup chicken broth or stock. Use any stock or broth available to you.

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Instructions

Clean your mussels well by rinsing them under cold water. If using green mussels, gently scrub the shells and remove hair or "beards."
In a small bowl, combine oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.
Pound the chilies and garlic together in a small mortar and pestle. Or mince both very finely for frying in oil.
Use a wok or a large dutch oven, and heat over medium-high heat with oil. Add the pounded chili paste mixture to the hot oil and fry for 15-20 seconds.
Add the sauce mixture and the roasted chili paste. Fry the sauce for about 3-4 minutes or until the sauce bubbles and thickens.
Adds the mussels into the wok or pot. Carefully stir them together using a metal spatula. Scoop the sauce from the bottom to drizzle over the mussels. Make sure the pieces are evenly coated and get cooked. Stir fry for only 3-4 minutes.
Add Thai basil and chopped Thai chilis (red bell peppers). Cook for 1 more minute. Turn the heat off and plate in a large serving dish. Garnish with chopped Thai basil leaves or thinly sliced green onion. Chilled white wine pairs very well with this dish. Give it a try!

Notes

Use a wok or pot that you don't mind getting scratches or scrapes from the shells of the mussels. Dutch ovens or cast iron pots are great for making this recipe.
For added vegetables, chop them small in 1/4 inch pieces.
Suggested vegetables to add are bell peppers, purple or white onion, corn, snow peas, and carrots.
Add chopped Thai red fresh chili, red chili flakes, ground white or black pepper, whole young peppercorn, or chopped jalapenos for extra heat.

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Prep Time: 10
Cook Time: 10
Category: Seafood, easy
Method: stir fry
Cuisine: Thai

Keywords: Mussels stir fried with Thai roasted chili paste, mussels stir fried, thai mussel stir fried, mussels with nam prik pao