Step 1

Clean your mussels well by rinsing them under cold water. If using green mussels, gently scrub the shells and remove hair or "beards."

Step 2

In a small bowl, combine oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.

Step 3

Pound the chilies and garlic together in a small mortar and pestle. Or mince both very finely for frying in oil.

Step 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.

Step 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.

Step 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.

Step 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!