Pad Hoi Mang Pu (Stir-Fried Mussles with Chilli, Garlic & Basil) Ingredients 3 fresh chillies, chopped 2 cloves garlic, chopped 1 tablespoon chopped coriander root (If you can't find coriander root, use coriander stems) 3 tablespoons oyster sauce 1 tablespoon fish sauce 500g Mussels, scrubbed, beards removed 1/2 cup (125ml) chicken Thai soup stock or water 4 tablespoons chopped fresh basil or coriander leaves Let's Cook Pound chillies, garlic and coriander root in mortar to a rough paste. Stir-fry paste with oil in wok over medium heat until flavours blend well. Add oyster & fish sauces, stir, add mussles & stock. Cover and simmer for 10 minutes until mussles open and are cooked. Taste to see if extra fish sauce is needed to blend flavours. Stir in some basic and remove from heat. Arrange mussles on a platter or shallow bowl, pour sauce over them and serve. Serves 4.