Ingredients
Juice of 4-5 limes
Bag of Mussels/Clams
5t Sugar
Chili Garlic Sauce
Fish Sauce
2 HOT peppers
3 T Canola Oil
Metric Buttload of Basil
Preparation
Juice Limes into measuring cup. Add sugar Add Fish Sauce and Chili Garlic Sauce in equal parts to fill measuring cup to 1 cup mark. Season/tweak to taste
Finely chop chilis. Add oil to large saute pan. Turn to med/high heat. Fry chilis. Add a quarter buttcheek of the basil and the sauce. Add the bi-valves and cook until they spread their shells and expose their hidden charms. Once done add the rest of the basil and stir till wilted
Serve with yummy bread and eat with great joy.
