Steamed Mussels
Enjoy a taste of the sea with this flavorful and aromatic Steamed Mussels recipe. Succulent mussels are delicately steamed to perfection, then smothered in a tantalizing sauce featuring a blend of garlic, ginger, chili, and soy sauce. Garnished with fresh coriander, this dish offers a harmonious balance of fragrant and spicy flavors that's perfect for a quick and impressive meal.
— Constant Cookbook
Ingredients
- 500g/1 lb 2oz fresh mussels
- 2 tsp garlic
- 1 tbsp fresh root ginger
- 1 tsp chilli
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 fresh red chillies
- 3 tbsp spring onions
- 3 tbsp groundnut or peanut oil
- sprigs, to garnish fresh coriander
Instructions
- Scrub the mussels clean. Discard any mussels that don't close when tapped gently.
- Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat.
- Place the mussels on a plate, then place the plate into the steamer or onto the rack.
- Turn the heat to low so the water is barely simmering and cover the wok or pan tightly.
- Steam gently for five minutes or until the mussels begin to open.
- Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl.
- Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients.
- Remove the mussels from the steamer. Discard any mussels that haven't opened.
- Stir the sauce then pour over the mussels.
- Garnish with fresh coriander sprigs and serve at once.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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