Bangkok Mussels

Just found these scribbles on a napkin from a back alley Bangkok restaurant.  The result of pestering another poor chef, this time following him into his kitchen and watching him put this dish together "a la minute".  I've not tried it, just wanted to get rid of the napkin.  It was absolutely yummy.

mussels (already steamed and open, leave in a half shell)

small red chile

chopped garlic

salt

herbs:  thai basil, minced lemongrass, lime leaf & more red chile

thin soy sauce

thick soy sauce

sugar

water

nam ploc

green peppercorn (key!)

1. put equal parts of chile, garlic & salt in mortar and crush to a paste
2. put all other ingredients in a bowl 
3. heat oil in wok until very hot
4. put in few tblsp of paste & peppercorns, stir
5. pour in ingredients of bowl, mussels as well
6. add a little water if necessary for sauciness