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Steamed mussels with XO sauce

Australian Gourmet Traveller recipe for steamed mussels with XO sauce.

By Tony Tan
  • 20 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print
Steamed mussels with XO sauce


  • 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 <b><a href=''>XO sauce</a></b>
  • 1 fresh long red chilli, thinly sliced
  • To serve: coriander sprigs


  • 1
    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.