Few things make me happier in the kitchen than a steaming bowl of freshly cooked mussels, their shells glistening and the wonderful smell of the sea filling the room. Mussels are a perfect example of how a handful of fresh ingredients can create something truly special. They look impressive when served in a large bowl, yet they need very little fuss. Better still, they take on surrounding flavours beautifully, making them ideal for dishes with a little character.
With these sweet steamed mussels, the combination of ginger, garlic, chilli and soy creates a wonderful aroma. As soon as the sauce meets the freshly cooked mussels, the kitchen fills with an inviting smell. I always think that is one of the pleasures of cooking seafood. You can usually tell something delicious is coming before you even sit down.
Although mussels are often associated with restaurant meals, I think they deserve a place in everyday home cooking. They are relatively inexpensive compared with many other seafood options. Furthermore, they cook incredibly quickly, which makes them useful when you want something different without spending hours in the kitchen.
Choosing and Preparing Your Mussels
Freshness makes all the difference when buying mussels. I prefer to purchase them from a trusted fishmonger or a supermarket with a good seafood counter. Look for shells that feel clean and smell pleasantly of the sea. Avoid any with broken shells or an unpleasant smell.
Preparation is straightforward, although it deserves a little attention. Give the shells a good scrub under cold running water and remove any attached beards. Discard damaged mussels and any that remain open when tapped. Likewise, throw away any cooked mussels that have not opened during cooking.
What to Serve Alongside Them
Personally, I find crusty bread almost essential. There is something wonderfully satisfying about dipping a piece into the sweet, spicy sauce left at the bottom of the serving bowl. However, there are plenty of other possibilities.
Steamed jasmine rice makes a lovely accompaniment because it absorbs the flavours without competing with them. Alternatively, try egg noodles or even a simple vegetable stir fry. If you are serving these mussels as part of a larger meal, a fresh cucumber salad adds a refreshing contrast.
A little fresh coriander or parsley scattered over the finished dish also makes a difference. Meanwhile, an extra squeeze of lime can brighten everything beautifully.
A Seafood Dish Worth Sharing
I particularly enjoy serving mussels when friends or family come over. Place a large warmed bowl in the middle of the table and let everyone help themselves. It creates a relaxed atmosphere and makes the meal feel rather special.
Of course, you do not need an occasion to enjoy them. These sweet steamed mussels make a lovely change from everyday dinners. They bring together fresh seafood, warming spices and a delicious sauce in a way that always makes me look forward to the next mouthful.
Sweet Steamed Mussels
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.