Mussels with brown sugar – Thai style

Ingredients for 4 servings:

• 2 kg mussels
• 2 ½ dl cream
• 2 tbsp brown sugar
• 3 tbsp fish sauce (Nam pla)
• 2 tbsp spice paste (Thai Nam Prik Pao)
• 1 bunch Thai basil leaves (Horapa)
• 1 red chili pepper(s), finely chopped and possibly pitted
• pepper
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

refined flavor composition

Rinse the mussels under cold running water. Discard any damaged mussels. Hold any opened mussels under cold water and prick them with a knife. The mussel should close again after a short time. If it doesn’t, remove the mussel as well. Heat 3 tablespoons of oil in a wok. Stir in the chili paste and mix with the oil. Add the mussels and stir-fry briefly. Then add the fish sauce, sugar, and a little water and stir in. Cover and cook until the mussels have opened, shaking the wok occasionally. Remove the wok from the heat, stir in the cream, pepper, chopped chili pepper, and basil leaves. Serve.