Chilli Mussels

 

Ingredients

• 2tbsp vegetable oil
• 1 shallot, sliced
• 3 cloves garlic, crushed
• 1-2 large red chillis, sliced
• 5cm (2in) fresh ginger, thinly sliced
• 1.5kg (3lb) mussels, beards removed
• 1tbsp oyster sauce
• 1tbsp light soy sauce
• 4 spring onions, green parts sliced

Method

1. Heat the oil in a large pan over a medium heat. Add the shallot, garlic, chillis and ginger. Stir fry for 2-3 minutes, or until the shallot has softened.
2. Add the mussels and 3 tbsp of water and increase the heat to high. Cover tightly and cook for 3 minutes, giving the pan an occasional shake to help the mussels release their flavour.
3. Take the lid off the saucepan and stir everything well. As the mussels open, remove them to a deep serving bowl. Discard any that haven't opened after 5 minutes. Add the oyster sauce and soy sauce to the now-empty pan. 
4. Boil the broth for 2 minutes, season to taste, add the spring onions, then pour over the mussels.

Top tips

Soak the mussels in fresh cold water for 15 minutes, then pull off their beards with a sharp tug. The mussels should open in the water - throw away any that don't close again when given a good firm tap.