Sweet Steamed Mussels

Sweet Steamed Mussels combine fresh, tender mussels with a deliciously fragrant sauce featuring ginger, garlic, chilli and soy. Quick to prepare and full of wonderful flavours, they make a lovely seafood meal for family or friends. Serve with crusty bread, jasmine rice or noodles to enjoy every last drop of the sweet and spicy sauce.

Prep Time 20

Cook Time 10

Total Time 30

Servings People

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