Mussels with lap cheong and wood-ear mushrooms

Chinese sausage, Shaoxing wine and black vinegar add amazing flavour to simple stir-fried mussels, while a fragrant ginger and chilli bean paste takes the whole dish to another level. Lay on some steamed rice for mopping up the juices.

You'll need

1 tbsp peanut oil 100 gm lap cheong (about 3), thinly sliced (see note) 1 kg mussels, scrubbed and debearded 100 gm wood-ear mushrooms, torn (see note) 80 ml Shaoxing wine 40 ml Chinkiang vinegar Soy sauce, to taste Steamed jasmine rice and coriander, to serve   Ginger and chilli bean paste 1 bunch coriander, leaves picked and reserved, stems coarsely chopped 25 gm (5cm piece) ginger, coarsely chopped 2 golden shallots, coarsely chopped 2 garlic cloves, coarsely chopped 1 tbsp chilli bean paste 1 tbsp caster sugar 1 tbsp peanut oil 2 tsp sesame oil


  • 01
  • For ginger and chilli bean paste, process ingredients in a food processor to a smooth paste.
  • 02
  • Heat oil in a large wok over high heat. When smoking, add lap cheong and stir-fry until crisp and browned (1 minute). Add ginger and chilli bean paste, and stir-fry until fragrant (1-2 minutes), then add mussels, mushrooms and Shaoxing wine, cover with a lid and cook, shaking wok occasionally, until mussels open (3-5 minutes). Stir in vinegar, season to taste with soy sauce, scatter with coriander and serve hot with steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Lap cheong are dried Chinese pork sausages, which don’t need refrigeration after opening. Wood-ear mushrooms, also known as black fungus, are available from select greengrocers.

Featured in

Aug 2017

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