Steamed mussels with XO sauce


You'll need

2 tbsp vegetable oil 1 baby carrot, finely diced 2 spring onions, thinly sliced 2 kaffir lime leaves 1 tsp finely grated ginger 1 kg black mussels, scrubbed 60 ml Shaoxing wine 1/3 cup XO sauce 1 fresh long red chilli, thinly sliced To serve: coriander sprigs

Method

  • 01
  • Heat oil in a wok over medium heat, add carrot, spring onion, lime leaves and ginger and stir-fry for 1 minute. Increase heat to high, add mussels, stirring well to combine. Add half the Shaoxing and 80ml water, cover and steam for 1-2 minutes, then add remaining Shaoxing, XO sauce and chilli, cover and shake pan occasionally until mussels open (2-3 minutes). Serve hot, scattered with coriander sprigs.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Featured in

Nov 2009

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