Steamed mussels with XO sauce

AT A GLANCE

  • Serves 2 people

  • 2 tbsp vegetable oil
  • 1 baby carrot, finely diced
  • 2 spring onions, thinly sliced
  • 2 kaffir lime leaves
  • 1 tsp finely grated ginger
  • 1 kg black mussels, scrubbed
  • 60 ml Shaoxing wine
  • 1/3 cup XO sauce
  • 1 fresh long red chilli, thinly sliced
  • To serve: coriander sprigs
01   Heat oil in a wok over medium heat, add carrot, spring onion, lime leaves and ginger and stir-fry for 1 minute. Increase heat to high, add mussels, stirring well to combine. Add half the Shaoxing and 80ml water, cover and steam for 1-2 minutes, then add remaining Shaoxing, XO sauce and chilli, cover and shake pan occasionally until mussels open (2-3 minutes). Serve hot, scattered with coriander sprigs.

Topics:

GINGER, MASTERCLASS, MAIN, CHILLIES, CARROTS, CHINESE, SEAFOOD, SPRING, MUSSELS

Recipe:

TONY TAN

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2009

Nov 2009

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