1.2 kg mussels, debeard and wash clean
1/2 c zucchini, cut into bite size
2 Tsp garlic, minced
2 – 5 Tbs tom yum paste
2 Tbs chilli shrimp paste
2 Tbs olive oil
salt and white pepper
water for cooking mussels
Bring to boil water and mussels in a large saucepan, do not crowd mussels for 5-7 minutes. Drain well and discard any mussels not open, they are dead. Set aside to cool a bit, then remove shell and keep warm with foil cover until ready to use.
Then in another wok on med high heat add oil; bring oil to some heat. Add garlic and tom yum paste, stir fry until fragrant about 3 minutes, then add in chilli shrimp paste for 2 minutes.
Next add zucchini, cook until tender and soft but not mushy for 5-10 minutes, stir once in awhile to coat the tom yum paste and chilli shrimp paste. Next add the mussels into zucchini mixture and toss a bit for 2 minutes and let the mussels absorb into the tom yum and chilli shrimp paste. Serve with steam rice and fried eggs.