Mussels Sauteed with Basil

• 3 pounds small mussels
• 5 cloves garlic
• 2 ounces fresh mint leaves
• 2 ounces fresh basil leaves (Asian basil, if possible)
• 1 4-inch-long, 1/2-inch-wide green chili, or more, to taste
• 3/4 ounce scallions
• 1 very small red bell pepper
• 1 tablespoon Asian fish sauce
• 1 tablespoon sugar
• Whole black peppercorns, to taste
• 1 tablespoon canola oil

1. Scrub, wash and debeard the mussels; drain well.
2. Mince garlic.
3. Remove leaves from stems of mint and basil.
4. Mince chili.
5. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
6. Mix the fish sauce, sugar and peppercorns together.
7. Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
8. Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
9. Stir in fish sauce mixture and continue cooking.
10. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels.
11. Serve over jasmine or fragrant rice (available in Asian markets).

mussels, garlic, mint leaves, basil, green chili, scallions, red bell pepper, fish sauce, sugar, black peppercorns, canola oil

Taken from cooking.nytimes.com/recipes/4636 (may not work)