I absolutely love this recipe because it’s a vibrant fusion of flavors that brings a taste of the sea straight to my kitchen, and I can whip it up in no time. Not only is it packed with a tangy, spicy kick thanks to the Thai chili paste and fresh lime, but the aroma of garlic, ginger, and cilantro makes it irresistibly enticing!
The relentless heat of Thai chili paste in my Mussels Stir Fried with Chili Paste is something to behold. I pair 1 kilogram of the ocean’s freshest mussels with ginger and copious amounts of fragrant garlic.
I get my fiber from an obnoxious quantity of red bell pepper and green chile, and umami comes courtesy of soy sauce and fish sauce. If you can find them, serve with a side of freshly fried Thai-style pancakes for optimal enjoyment.
Ingredients
Mussels:
Packed with protein but light on calories; abundant in omega-3 fatty acids and vital minerals.
Garlic:
Provides healing; combats the common cold; enhances taste and lends spicy fragrance.
Ginger:
An antioxidants powerhouse; helps with digestion and reduces inflammation.
Thai Chili Paste:
Produces an audacious, piquant essence; enriches the meal with intensity and profoundness.
Red Bell Pepper:
Rich in vitamins C and A; contributes sweetness and color to the dish.
Fish Sauce:
Extremely flavorful and full of umami; serves to balance the flavor complexities in Southeast Asian cuisine.
Cilantro:
Herbaceous and fresh; presents a dynamic garnish bright with a whisper of citrus.
Ingredient Quantities
- 1 kg fresh mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 1 medium onion, sliced
- 2 tablespoons Thai chili paste
- 1 red bell pepper, sliced
- 2 green chilies, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
1. In a large wok or skillet, warm the vegetable oil over medium-high heat.
2. Minced garlic and grated ginger are then added, and the mixture is sautéed for about 30 seconds until it is fragrant.
3. Add the onion that has been sliced and keep stir-frying for 2-3 minutes until the onion is translucent.
4. Combine the Thai chili paste with the garlic, ginger, and onion, stirring well until all the ingredients are thoroughly coated and integrated with one another.
5. Stir in the sliced red bell pepper and green chilies and cook for another 2 minutes until they have started to soften.
6. Raise the heat to maximum and place the cleaned mussels in the pan, tossing them to coat in the mixture of chili paste and oil.
7. Add the soy sauce, fish sauce, and sugar, then mix everything together so that it combines nicely.
8. Put a lid on the pan and let it cook for 5 to 7 minutes. The mussels should be open when you take off the lid. Discard any that didn’t open.
9. Take off the lid and give the dish a last stir, making sure the mussels are thoroughly coated with the sauce.
10. Using only leaves from fresh cilantro, garnish, and serve at once with lime wedges for squeezing.
Equipment Needed
1. Large wok or skillet
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Lid for wok or skillet
FAQ
- Q: Can I use frozen mussels for this recipe?A: Yes, frozen mussels are usable. Thaw them completely, and then drain off any excess water before cooking.
- Q: Is there a substitute for Thai chili paste?A: Thai chili paste may be substituted with sriracha or another spicy sauce to your liking, but you should taste and adjust the quantity, as these vary in heat level.
- Q: How do I clean mussels before cooking?A: Under cold running water, rinse the mussels, remove the beards with a firm pull, and brush the shells clean of any dirt.
- Q: Can I omit the fish sauce?If you would rather not use fish sauce, you can substitute it with slightly more soy sauce or a dash of salt.
- Q: How do I control the spiciness of the dish?A: Control the spiciness by adjusting the quantity of Thai chili paste and green chilies to suit your taste.
- Q: What can I serve with these mussels?A: Accompany these mussels with steamed jasmine rice or rustic bread to soak up the delicious broth.
- Q: How long should I cook the mussels?A: Mussels are cooked when they open—this usually happens in about 5-7 minutes. Discard any mussels that do not open.
Substitutions and Variations
If you don’t have any vegetable oil, you can use olive oil or canola oil instead.
Chili paste (Thai): Use sriracha or sambal oelek for a different heat profile.
Sweetness similar to that of red bell pepper can be found in yellow or orange bell pepper, which makes them good and vibrant substitutes.
Green chilies: For a comparable heat level, substitute jalapeños or serrano peppers for green chilies.
Soy sauce: You can use tamari or coconut aminos as a gluten-free substitute.
Pro Tips
1. Clean Mussels Thoroughly: Before cooking, ensure that all mussels are thoroughly cleaned and debearded. Scrub the shells under cold water and discard any with broken shells or those that don’t close when tapped.
2. Even Cooking: To ensure even cooking, place the mussels in a single layer in the pan as much as possible. This will help them cook uniformly and open up properly.
3. Control Spice Level: Adjust the heat level to your taste by varying the amount of Thai chili paste and green chilies. If you prefer a milder dish, reduce the quantities or seed the chilies before slicing.
4. Avoid Overcooking: Once the mussels open, remove them from heat quickly to prevent overcooking, which can make them tough. Mussels typically need just 5 to 7 minutes to cook through.
5. Enhance Flavor with Fresh Lime: Don’t skip the fresh lime wedges for serving. Squeezing lime juice over the dish right before eating adds a bright, zesty flavor that complements the mussels and the spicy sauce beautifully.
Mussels Stir Fried With Chili Paste Recipe
My favorite Mussels Stir Fried With Chili Paste Recipe
Equipment Needed:
1. Large wok or skillet
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Lid for wok or skillet
Ingredients:
- 1 kg fresh mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 1 medium onion, sliced
- 2 tablespoons Thai chili paste
- 1 red bell pepper, sliced
- 2 green chilies, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions:
1. In a large wok or skillet, warm the vegetable oil over medium-high heat.
2. Minced garlic and grated ginger are then added, and the mixture is sautéed for about 30 seconds until it is fragrant.
3. Add the onion that has been sliced and keep stir-frying for 2-3 minutes until the onion is translucent.
4. Combine the Thai chili paste with the garlic, ginger, and onion, stirring well until all the ingredients are thoroughly coated and integrated with one another.
5. Stir in the sliced red bell pepper and green chilies and cook for another 2 minutes until they have started to soften.
6. Raise the heat to maximum and place the cleaned mussels in the pan, tossing them to coat in the mixture of chili paste and oil.
7. Add the soy sauce, fish sauce, and sugar, then mix everything together so that it combines nicely.
8. Put a lid on the pan and let it cook for 5 to 7 minutes. The mussels should be open when you take off the lid. Discard any that didn’t open.
9. Take off the lid and give the dish a last stir, making sure the mussels are thoroughly coated with the sauce.
10. Using only leaves from fresh cilantro, garnish, and serve at once with lime wedges for squeezing.
