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Method :
Place the
mussels in a bowl of cold water and scrub with a stiff brush. Rinse and
repeat the process.
Finely chop
the onions, chilies and garlic and pound the bay leaf. Heat the oil in a
pan and stir-fry the onion, chili and bay leaf for 2-3 minutes, then
season with salt and freshly ground black pepper.
Add the
mussels and cook until the shells all open. Discard any which remain
closed. After the shells open stir well to ensure that the juice from
the mussels gets into the sauce.
Discard the
top shells and arrange the mussels on serving plates. Add the garlic to
the pan and cook until crispy and golden, then pour over the mussels and
serve immediately.
Serves 4
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