- Serves: 4 as a starter or up to 6 as part of a banquet
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 40 live mussels, scrubbed and beards removed
- 350 ml cold water
- 55 ml peanut oil
- 7 spring onions, trimmed and cut into 5cm lengths
- 4 slices ginger
- 3 cloves garlic, finely chopped
- 3 large red chillies, cut in half lengthways, seeds removed
- 1 small red onion, cut in half, then into wedges
- 2 tbsp salted black beans
- 1/2 red pepper, seeds removed and cut into strips 1.5cm wide, then cut into squares
- 55 ml shao hsing wine, or dry sherry
- 75 ml light Chinese chicken stock, or water
- 2 tbsp oyster sauce
- 2 tsp white sugar
- 1/2 tsp sesame oil
- 2 red bird's eye chillies, sliced
- 2 tsp malt vinegar
- 1 handfuls sprigs coriander, to garnish
1. Rinse and drain the mussels and put into a wok with the water.
2. Place over a high heat cover and steam until the shells open.
3. As the mussels begin to open, immediately remove from the wok with tongs and place in a bowl. Discard any mussels that have not opened.
4. Drain the water from the wok and wipe clean.
5. Heat the peanut oil in the cleaned wok until the surface shimmers slightly, and stir fry the spring onions, ginger, garlic, red chilli, onion, black beans and pepper for 3 minutes or until fragrant.
6. Add the mussels, and stir-fry for 2 minutes.
7. Pour over the wine or sherry around the sides of the wok in a circular motion, stir in the stock or water, oyster sauce, sugar, sesame oil and bird's eye chilli and stir-fry for 3 minutes to create a rich sauce.
8. Finally add the vinegar and serve immediately, garnished with coriander.
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