Posted on Wed 22nd July 2020
Chilli & Garlic Mussels
Inspired by Jeremy's 'Chinese Unchopped,' this dish showcases perfectly cooked mussels in a simple yet sensational seafood delight.
Cuisine
Chinese
Time
25 min
Servings
2 people
Ingredients
- 500g fresh mussels
- 2 garlic cloves
- a thumb-size piece of ginger
- 2 fresh red chillies
- a small handful of fresh coriander sprigs
- 1 tablespoon vegetable oil
The Sauce
- 1 teaspoon chilli bean sauce
- 4 tablespoons Shaoxing rice wine
- 4 tablespoons water
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
Method
Preparation
• Sort through the mussels, discarding any that don’t close when tapped gently.
• Wash the mussels thoroughly by running them under cold water and rinsing them 3 or 4 times, then place the mussels in a mixing bowl.
• Finely chop the garlic, ginger and chillies. Mix the sauce ingredients together in a small bowl or ramekin.
• BUILD YOUR WOK CLOCK: place your chopped garlic at 12 o’clock, then arrange the ginger, chillies, mussels, sauce bowl and coriander clockwise around your plate.
Cooking
• Heat the oil in a wok over medium heat, then add the garlic, chilli and ginger and stir-fry for 20–30 seconds until fragrant.
• Increase the heat to high and add the clams to the wok, then immediately pour over the sauce and bring to a vigorous boil. Cover with a lid and cook for 3–5 minutes, shaking occasionally, until the mussels have opened up. Some mussels may still remain closed after cooking – discard any that haven’t opened after this time.
• Tip the mussels into a large bowl, stir in the coriander sprigs and serve.
• SWAPSIES: Chilli bean sauce is made mainly of minced fermented broad beans, chilli and garlic. If you cannot find it, blend together 3 fresh large red chillies, 2 garlic cloves, and 1 tablespoon of tinned butter beans along with 1 tablespoon of the brine solution from the butter beans for a close substitution.