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Mussels stir-fried with Thai Roasted Chili Paste

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5 from 1 review

  • Author: Suwanee
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Low Fat


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!


  • 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.


  1. Clean your mussels well by rinsing them under cold water. If using green mussels, gently scrub the shells and remove hair or "beards."
  2. In a small bowl, combine oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.
  3. Pound the chilies and garlic together in a small mortar and pestle. Or mince both very finely for frying in oil.
  4. 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.
  5. Add the sauce mixture and the roasted chili paste. Fry the sauce for about 3-4 minutes or until the sauce bubbles and thickens.
  6. 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.
  7. 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!


  • 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