I grew up eating spicy food and jalapenos peppers measuring 2,500-8,000 Scoville heat units just doesn't spark my tongue anymore. I moved on to Thai Chili pepper which I use in almost everything, measuring 50,000 - 100,000 Scoville heat units.
The 10 pounds of Mussels was dinner for two nights, it would be delicious served with jasmine white rice or garlicky toasted bread to mop up all the natural juice. I would throw in a handful of fresh Asian basil before serving.
We had 10 pounds of Mussels but the amount of garlic, fish sauce and chili peppers are up to your discretion.
10 pounds of Mussels, soaked in clean water, beards removed, drained
2-3 whole Fresh Thai Chilies, coarsely chopped
3-4 Tablespoon Garlic, minced
Couple shakes from the fish sauce bottle
Handful of Asian basil leaves
In a heated wok add enough oil to coat the surface, sauteed the garlic, fish sauce and chilies for a minute. Throw in the mussels and toss to coat with the sauteed mixture. Pour in about 1/2 - 1 cup of water, cover and turn the heat to medium-high. Watch the mussels and toss it occasionally to distribute even heat. When all the shells crack open it is READY!
Toss in Asian Basil before serving.
I am always amazed by how much liquid comes from mussels and clams, next time I'm going to change my routine and serve it with pommes frites.
Scoville Unit Chart, click here