Steamed Mussels - Chinese Main course

Ingredients

  • 500 g Fresh mussels
  • 2 tsp Garlic (finely chopped)
  • 1 tbsp Fresh ginger (finely chopped)
  • 1 tbsp Chilli bean sauce
  • 1 tbsp Shaoxing rice wine
    Alternative: Dry sherry
  • 1 tbsp Light soy sauce
  • 2 tsp Dark soy sauce
  • 2 piece Fresh red chillies (seeded and chopped)
  • 3 tbsp Spring onions (finely shredded)
  • 3 tbsp Groundnut oil
    Alternative: Peanut oil

Instructions

  1. Scrub the mussels and discard any that do not close when tapped.

  2. Set up a steamer or place a rack in a wok or deep pan with 5cm of water. Bring the water to a boil over high heat.

  3. Place the mussels on a plate, then place the plate into the steamer or onto the rack.

  4. Reduce heat to low and simmer gently for 5 minutes, or until the mussels begin to open.

  5. Meanwhile, combine garlic, ginger, chilli bean sauce, Shaoxing rice wine (or dry sherry), light soy sauce, dark soy sauce, and chopped red chillies in a heatproof bowl.

  6. Heat groundnut oil (or peanut oil) in a wok or large frying pan over high heat until very hot and slightly smoking, then pour the hot oil over the sauce in the bowl.

  7. To serve, place the steamed mussels in a large bowl, pour the sauce over the mussels, garnish with shredded spring onions and fresh coriander sprigs.

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