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Chilli and Garlic Mussels

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Course: Main Course
Cuisine: Chinese
Keyword: Seafood
Servings: 0 Serves 2
Author: LKK

Ingredients

  • 1 kilo mussels beards removed and cleaned thoroughly
  • 1 tbsp Lee Kum Kee Chilli Bean Sauce
  • 75 ml Shaoxing rice wine
  • 2 tbsp Lee Kum Kee Table Top Hot Chilli Soy Sauce
  • 2 Tsp Lee Kum Kee Premium Dark Soy Sauce
  • 1 lime juiced
  • 1 tbsp vegetable oil
  • 2 tbsp chopped ginger
  • 2 red chilis sliced
  • 15 g coriander roughly chopped

Instructions

  • Place the cleaned mussels in a bowl of ice water with a tbsp of salt. This will help the mussels release any sand they are holding. Leave for 30 minutes while you prepare the other ingredients.
  • In a small bowl, mix together the chili bean sauce, rice wine, hot chili soy sauce, dark soy sauce and the lime juice. Set aside.
  • Heat a large heavy pot or wok and and then add the oil, ginger and garlic. Stir fry until golden about 1 minute and then add the sauce. Heat until boiling, about 1 minute and then add the clams. Cover and keep shaking the pan for about 5 minutes. Remove the cover and the clams are ready when they are open. Discard any that are not open.
  • Serve with coriander sprinkled over and crusty bread to soak up the sauce.