Recipe is for about 1kg of mussels (cooked for 5 minutes in boiling water). Reserve some of the mussel stock.
Blend 1 large bombay onion, 4 cloves of garlic, 2cm of ginger, 2cm belachan and 1-3 red chillis depending on the level of spiciness you want. Sautee the blended ingredients in oil until fragrant.
Then add 2 teaspoon white pepper, 2 teaspoon chicken stock powder (Knorr or Maggi or Masako), 1 tablespoon oyster sauce, 1 tablespoon tomato ketchup, 3 tablespoon chilli sauce. (I use ABC Sambal Asli), juice of 1 lime, salt to taste & 1 cup of the mussel stock. Simmer the sauce until thicken and then pour the mussels. Cook for another 5 minutes until the sauce is throughly mixed with the mussels. Sprinkle with chopped parsley & fried shallots... Serve with steaming hot rice... sluuurrpppp