Scrub and de-beard the mussels, then set aside.
In a wok
over high heat, add the chicken stock (or water) and mussels, cover with a lid and cook for 5 minutes or until the mussels open. Strain
the mussels, reserving the cooking liquid for later use.
Put the wok back over medium heat, add the oil and gently fry
the garlic and chilli. Once golden, add the mussels
and increase the heat. Toss through the oyster sauce
, fish sauce and Asian basil, then add 4 ounces/1/2 cup of the reserved cooking liquid. Mix the potato starch with the water and toss it through the mussels to thicken the sauce. Season the mussels with sugar
and pepper and garnish
with more sliced chilli and fresh basil