Chilli & Garlic Mussels

• 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

• 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.

• 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.