Serves: 4
Total Calories: 1,066

6 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
4 pounds New Zealand or black mussels scrubbed and debearded
16 whole dried chilies
1 teaspoon roasted chili paste
2 teaspoons Santa Fe chili powder
1 cup sliced onion
1/2 cup lemon grass stock or Chicken Stock
1/2 cup diced red bell pepper
1/4 cup chopped Thai or regular basil
1/4 cup Red or Green Bell Pepper Puree (red)
1/4 cup Tomato Puree
1 1/2 tablespoons Thai fish sauce
2 teaspoons Maggi sauce (optional)
4 sprigs basil (garnish)

Heat olive oil in a large deep skillet over high heat. Add chopped onions, garlic, and ginger and sauté until lightly browned, about 1 1/2 minutes. Add mussels, dried chilies, chili paste, and chili powder and cook, stirring constantly, 2 minutes. Add sliced onions, bell pepper, stock, pepper puree, tomato puree, chopped basil, fish sauce, and Maggi sauce and cook, stirring constantly, until mussels open, about 4 minutes; discard any unopened mussels. Transfer clams to a platter, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 1,066
Calories from Fat: 373

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce