SERVES 6
PREPARATION 15 MINS
COOKING 10 MINS
2tbsp vegetable oil
1 shallot, sliced
3 cloves garlic, crushed
1-2 large red chillies, sliced
5cm (2in) fresh ginger, thinly sliced
1.5kg (3lb) mussels, beards removed
1tbsp oyster sauce
1tbsp light soy sauce
4 spring onions, green parts sliced
1. Heat the vegetable oil in a large pan over a medium heat. Add the shallot, garlic, chillies and ginger. Stir fry for 2-3 minutes, or until the shallot has softened.
2. Add the mussels and 3 tablespoons of water and increase the heat to high. Cover tightly and cook for 3 minutes, giving the pan an occasional shake to help the mussels release their flavour.
3. Take the lid off the saucepan and
stir everything well. As the mussels
open, remove them to a deep serving bowl. Discard any that haven't opened after 5 minutes. Add the oyster sauce
and soy sauce to the now-empty pan.
Boil the broth for 2 minutes, season to taste, add the spring onions, then pour over the mussels.
TIP
Soak the mussels in fresh cold water for 15 minutes, then pull off their beards with a sharp tug. The mussels should open in the water - throw away any that don't close again when given a good firm tap.
Adapted from Simple Chinese Cooking by Kylie Kwong, (Penguin Putnam, £25)