Ingredients
500 g shelled mussels
Sauce:
2 cloves garlic, crushed
2 tbsp white wine
1 tbsp fish sauce
1 tbsp Soy Sauce
1 tsp ginger powder
½ tsp sugar
1 tsp Sriracha, optional
1 cup (240 ml) coconut milk
SIDS SALT & PEPPER, to taste
Rice bran oil, for cooking
Directions
Heat oil in a frypan to medium/high, add the mussels and cook for about 2 minutes. Remove from the pan and set aside, keep the released water if any.
Add SIDS SALT & PEPPER and all the ingredients for the sauce, except coconut milk, and cook for about 3 minutes.
Add the coconut milk, bring to boil and cook for about 1 minute, taste and adjust seasoning if necessary.
Put the mussels back in the pan just to re-heat and sprinkle with basil or parsley.
Serve with Thai or jasmine rice.
Inspired by Patty at https://www.pattysaveurs.com/en/world-cuisine/415-thai-style-ginger-and-garlic-mussels.html
