1 kg of mussels, thoroughly cleaned and washed
1 tablespoon oil
1 onion, chopped
4 cloves garlic, minced
2 stalks of chopped chives (white part only)
1-2 teaspoons crushed red pepper
1 tablespoon fish sauce
1 cup dry white wine
1 cup shredded basil.
put oil in a saucepan with the vegetables and cook over low heat for 5 minutes, stirring so as not to attack.
Add the white wine and fish sauce and cook for another few minutes.
Pour into casserole mussels, turn up the heat, cover and cook until the shellfish will not be open, eliminating those that remain closed.
Sprinkle with chopped basil and pour on a dish inside a ring of boiled rice is al dente.