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Chinese Mussels Recipe

A different twist on fresh mussels.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


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.

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