Skill level

Average: 3.6 (13 votes)


500 g black mussels
250 g chicken stock or water
1 tbsp vegetable oil
2 garlic cloves, chopped
1 birds eye chilli, sliced
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp potato starch
2 tsp sugar
½ tsp black pepper
1 handful Asian basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Scrub and de-beard the mussels, then set aside. In a wok over high heat, add the chicken stock (or water) and mussels, cover with a lid and cook for 5 minutes or until the mussels open. Strain the mussels, reserving the cooking liquid for later use.

Put the wok back over medium heat, add the oil and gently fry the garlic and chilli. Once golden, add the mussels and increase the heat. Toss through the oyster sauce, fish sauce and Asian basil, then add 125 ml of the reserved cooking liquid.

Mix in the potato starch with 1 tablespoon of water and toss it through the mussels to thicken the sauce. Season the mussels with sugar and pepper and garnish with more sliced chilli and fresh basil.