Mussels with lap cheong and wood-ear mushrooms

AT A GLANCE

  • Serves 4 people

Chinese sausage, Shaoxing wine and black vinegar add amazing flavour to simple stir-fried mussels, while a fragrant ginger and chilli bean paste takes the whole dish to another level. Lay on some steamed rice for mopping up the juices.

  • 1 tbsp peanut oil
  • 100 gm lap cheong (about 3), thinly sliced (see note)
  • 1 kg mussels, scrubbed and debearded
  • 100 gm wood-ear mushrooms, torn (see note)
  • 80 ml Shaoxing wine
  • 40 ml Chinkiang vinegar
  • Soy sauce, to taste
  • Steamed jasmine rice and coriander, to serve
  •  
  • Ginger and chilli bean paste
  • 1 bunch coriander, leaves picked and reserved, stems coarsely chopped
  • 25 gm (5cm piece) ginger, coarsely chopped
  • 2 golden shallots, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 tbsp chilli bean paste
  • 1 tbsp caster sugar
  • 1 tbsp peanut oil
  • 2 tsp sesame oil
01   For ginger and chilli bean paste, process ingredients in a food processor to a smooth paste.
02   Heat oil in a large wok over high heat. When smoking, add lap cheong and stir-fry until crisp and browned (1 minute). Add ginger and chilli bean paste, and stir-fry until fragrant (1-2 minutes), then add mussels, mushrooms and Shaoxing wine, cover with a lid and cook, shaking wok occasionally, until mussels open (3-5 minutes). Stir in vinegar, season to taste with soy sauce, scatter with coriander and serve hot with steamed rice.
NoteLap cheong are dried Chinese pork sausages, which don’t need refrigeration after opening. Wood-ear mushrooms, also known as black fungus, are available from select greengrocers.

Topics:

MUSSELS, FAST, MAIN, MUSHROOMS, GINGER, SHAOXING WINE

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2017

Aug 2017

View Full Site