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Chinese Mussels Recipe
A different twist on fresh mussels.
For 4 as a starter:
- 4 pints/2.3 litres Fresh Mussels
- 2 tablespoons (30ml) Sunflower or Groundnut Oil
- 2 tablespoons (30ml) Tomato Purée
- 4 tablespoons (60ml) Dry White Wine
- 2 teaspoons (10ml) Caster Sugar
- 4 teaspoons (20ml) Dark Soy Sauce
- 4 Chilis, de-seeded and thinly-sliced (wash your hands after touching these)
- 1 tablespoon (15ml) Fresh Ginger, peeled and chopped
- 4 medium cloves of Garlic, peeled and chopped
- 1 tablespoon (15ml) Cornflour
- 6 tablespoons (90ml) Cold Water
- 6 Spring Onions, cleaned and sliced on the diagonal
- Clean and wash the mussels under cold running water, scraping the mussel shells free of sand and barnacles and pull off the beard - which looks like a little piece of attached seaweed. Discard any that stay open when tapped hard; or any that are cracked or feel unnaturally heavy - as these could be ful of mud or sand.
- Heat the oil in a big pan with a close-fitting lid.
- Add the mussels, cover them and cook over a high heat for 2-3 minutes, shaking vigorously occasionally. The shellfish should open - throw away any that resolutely stay closed.
- Remove the mussels to a side dish, leaving behind any residual liquid.
- Lower the heat, then add the chilis, ginger and garlic; cook gently for 2 minutes in the left over juice.
- Add the tomato purée, sugar, wine and soy sauce.
- Dissolve the cornflour in the cold water, stirring to remove any lumps. Add this to the sauce.
- Cook until the mixture thickens.
- Return the mussels to the pan, then the spring onions - cover and reheat for about a minute.
To serve - share between 4 bowls - pouring the liquid over the mussels.