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Thai Basil Mussel and Vegetable Stir-Fry

Easy Thai Basil Mussel and Vegetable Stir-Fry

A vibrant Thai Basil Mussel and Vegetable Stir-Fry that brings fresh flavors and colors to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 lbs fresh mussels Choose live, tightly closed shells
  • 1 cup Thai basil leaves Signature herbal aroma
  • 2 cups mixed vegetables Crisp favorites like bell peppers, snap peas, baby corn
  • 3 cloves garlic Finely chopped
  • 4 units bird’s eye chilies Adjust quantity for spiciness
  • 2 tbsp cooking oil Neutral oils like vegetable or peanut oil
For the Sauce
  • 2 tbsp soy sauce Provides salty umami
  • 1 tbsp oyster sauce Adds rich, slightly sweet depth
  • 1 tsp fish sauce Provides tangy complexity
  • 1 tsp palm sugar or brown sugar Sweetens the sauce subtly

Equipment

  • wok

Method
 

For the Stir-Fry
  1. Rinse 2 lbs fresh mussels under cold water, discard broken shells, and trim beards.
  2. Warm 2 tbsp neutral oil in a wok over medium-high heat until shimmering.
  3. Add 3 minced garlic cloves and 4 sliced bird’s eye chilies to the hot oil, stirring constantly until fragrant.
  4. Toss in 2 cups mixed veggies and cook until crisp-tender.
For the Sauce and Mussels
  1. Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, and 1 tsp palm sugar, stirring to dissolve.
  2. Return mussels to the wok, add 2 tbsp water or broth, cover, and steam for 5 minutes.
  3. Uncover, toss in 1 cup Thai basil leaves, and stir until wilted.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Consider sprinkling extra chili flakes or fresh basil for garnish.

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