World Cuisine

  • 1 kg (2 lb) live mussels
  • 1 tablespoon groundnut oil
  • 4 garlic cloves, finely chopped
  • 1 tablespoon peeled and finely grated fresh root ginger
  • 2 red chillies, deseeded and thinly sliced
  • 2 tablespoons fermented salted black beans, rinsed
  • 2 tablespoons Shaoxing rice wine
  • 500 ml (17 fl oz) chicken or fish stock
  • 6 spring onions, thickly sliced
  • 3 tablespoons light soy sauce
  • small handful of finely chopped coriander leaves

Clean the mussels thoroughly in cold water, scraping off any barnacles, scrubbing the shells and pulling off any stringy beards. Discard any open mussels that do not close when tapped.

Heat a large nonstick wok or frying pan over a high heat and add the oil. Add the garlic, ginger, chillies, black beans and rice wine and stir-fry for 30 seconds.

Add the mussels, stock and spring onions to the pan and cook, stirring, for about 6–8 minutes until all the mussels have opened, discarding any that remain closed.

Season the mussels with the light soy sauce. Scatter over the coriander and serve immediately, ladled into wide warmed bowls.

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