Chilli & Garlic Mussels
These Chilli and Garlic Steamed Mussels are inspired by the 'Wealthy Clams' recipe in Jeremy's first cookbook, 'Chinese Unchopped'. Think classic Chinese flavours and perfectly cooked mussels for this super simple seafood dish.
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 a 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.
How Chilli & Garlic steamed mussels
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
- 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
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 a 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.
How Chilli & Garlic steamed mussels
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!