Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
Add the soy sauce and wine. Stir.
Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.
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