Sweet Steamed Mussels are easy to prepare and fast to cook. However, they taste amazing and served as a main dish with crusty bread its a pleasure to serve. These are called sweet as I include Rice Wine or Dry Sherry for a subtle twist.
Sweet steamed mussels are a delightful culinary treat, bringing together the briny freshness of the sea with a medley of bold and harmonious flavours. This dish, often associated with Asian cuisine, combines the succulence of mussels with a rich, sweet, and spicy sauce that tantalises the taste buds.
Mussels are a highly versatile seafood option, appreciated for their tender texture and ability to absorb the flavours they are cooked with. They are also relatively easy to prepare, making them a favourite for both novice and seasoned cooks. When steaming mussels, it is crucial to start with fresh, live mussels. They should be tightly closed or close when tapped, ensuring they are still alive and safe to eat.
The base of this dish’s enticing flavour profile is a combination of dark and light soy sauces. The dark soy sauce adds depth and a slight sweetness, while the light soy sauce enhances the umami flavour without overpowering the delicate taste of the mussels. Peanut oil is used for its rich, nutty aroma, which complements the other ingredients perfectly.
Red chillies add a fiery kick to the dish, balanced by the mild heat and slight sweetness of chilli bean sauce. This combination creates a layered spiciness that is both warming and invigorating. Spring onions, garlic, and ginger are essential aromatics, bringing a fragrant and zesty note that cuts through the richness of the soy sauces and peanut oil.
A splash of rice wine or dry sherry adds a subtle acidity and depth, enhancing the overall flavour profile. The alcohol helps to deglaze the pan and meld the flavours together, ensuring each mussel is infused with the aromatic sauce.
This dish is not only flavourful but also visually appealing. The vibrant red of the chillies and the green of the spring onions contrast beautifully with the dark shells of the mussels, creating a feast for the eyes as well as the palate.
Sweet steamed mussels are perfect for any occasion, whether it’s a casual weeknight dinner or a special gathering with friends and family. They can be served as a standalone dish or as part of a larger meal, accompanied by steamed rice or crusty bread to soak up the delicious sauce.
In conclusion, sweet steamed mussels offer a delicious and easy-to-make dish that highlights the best of seafood and Asian-inspired flavours. The combination of mussels with dark soy sauce, peanut oil, red chillies, light soy sauce, spring onions, garlic, ginger, chilli bean sauce, and rice wine or dry sherry results in a memorable meal that is sure to impress. So, the next time you’re looking to create something special, consider making sweet steamed mussels – a dish that is as delightful to prepare as it is to eat.
Sweet Steamed Mussels
The easiest recipe for totally tasty mussels.
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Servings: 2 People
Calories: 345kcal
Ingredients
- 500 g mussels
- 2 tsp dark soy sauce
- 3 tbsp peanut oil
- 2 large red chillies deseed/slice
- 1 tbsp light soy sauce
- 3 tbsp spring onions finely slice
- 2 tsp garlic finely chopped
- 1 tbsp root ginger peel/finely chop
- 1 tsp chilli bean sauce
- 1 tbsp rice wine dry sherry
Instructions
- Remove the mussels from the packaging and scrub clean.500 g mussels
- Any mussels that remain open when tapped should be discarded.
- Pour about 2in of water into the bottom of a steamer and bring to the boil over a high heat.
- Place the mussels on a steamer rack and place into the steamer.
- Reduce the heat to low so the water simmers and place the lid on the steamer.
- Allow to steam for about 5 minutes until the mussels open.
- While the mussels are cooking, combine the other ingredients except the peanut oil into a Pyrex bowl and mix well.2 tsp dark soy sauce, 2 large red chillies, 1 tbsp light soy sauce, 3 tbsp spring onions, 2 tsp garlic, 1 tbsp root ginger, 1 tsp chilli bean sauce, 1 tbsp rice wine
- Hat a pan over a high heat and add the peanut oil. When the oil is very hot carefully pour the oil over the sauce ingredients and mix well again. Hence using Pyrex as its heat resistant.3 tbsp peanut oil
- When the mussels are cooked/open, remove from the steamer and pour into a warmed serving bowl. Any mussels that still haven’t opened should be thrown away.
- Pour the mixed sauce over the mussels and serve.
- I like to add a sprinkle of chopped cilantro/coriander or parsley.
Nutrition
Calories: 345kcal | Carbohydrates: 13g | Protein: 18g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 36mg | Sodium: 1131mg | Potassium: 634mg | Fiber: 1g | Sugar: 3g | Vitamin A: 722IU | Vitamin C: 78mg | Calcium: 55mg | Iron: 6mg