Mussels don’t get enough credit. They are super cheap, tasty and sustainable. We promise as long as you cook them properly and get rid of those that don’t open when cooked and don’t close when alive – you’re in for a tasty feast. Make sure you get them alive from your fish counter and store on ice, the sooner you cook them the better. You also need to make sure the mussels don’t end up sitting in water while you’re waiting to cook them as they can drown. This batch actually came from our Fishbox delivery but most supermarket fish counters have them. Always get more mussels than you think are necessary as you will end up disposing of some. If you haven’t bought live mussels before we urge you do so, trust us these taste far superior to those vacuum packed ones.
This is a great dish to have alongside stir fried veg, steamed fish or even with this prawn sweet and sour, and fried summer rolls. Why not spoil yourself and make up lots of bits for a fake-away at home?
Ingredients (serves 4):
- 2 tablespoons olive oil
- 1 large thumb ginger
- 1 kilogram mussels
- 1/4 cup Shaoxing wine
- 1 white onion diced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Optional: fresh sliced chillies
- Heat olive oil in a large pan that has a lid until warm.
- Add the diced onion and cook for a couple of minutes to soften them up.
- Mince the ginger and add to the frying pan until it is fragrant.
- Add mussels to the pan. Pour Shaoxing wine over the mussels. Stir a few times. Add 1/4 cup water. Cover immediately. Turn to medium heat when the steam starts coming out. Steam until the mussels open, 5 to 8 minutes. Gently shake the pan a few times during cooking.
- Add the soy sauce, and oyster sauce and bring to a boil.
- Serve the mussels topped with fresh chillies, boiled rice and stir-fried vegetables.