Mussels are the answer for when you want something fast and that little bit special. A quick ginger-infused rice adds extra fragrance.
- 2 tbsp neutral oil, such as sunflower
- 4 garlic cloves, crushed
- 2 long red chillies (seeds optional), thinly sliced
- 1 tsp finely grated ginger
- 1 red onion, cut into thin wedges
- 1 kg mussels, scrubbed and beards removed
- ½ bunch garlic chives, coarsely chopped
- 60 ml Shaoxing wine
- 1 tbsp black Chinkiang vinegar
- 1 tsp caster sugar
- 1 tbsp neutral oil, such as sunflower oil
- 2 tsp finely grated ginger
- 150 gm (¾ cup) jasmine rice
- 250 ml (1 cup) chicken stock
- 1For ginger rice, heat oil, ginger and a small pinch of salt flakes in a small saucepan over high heat. When hot, add rice, stir to coat, then add stock and bring to the boil. Cover with a lid, reduce heat to low, and cook without stirring for 12 minutes, then remove from heat and stand until tender (5 minutes).
- 2Meanwhile, heat oil in a large saucepan over high heat. Add garlic, chilli, ginger and onion and cook, stirring regularly, until onion has softened slightly (2 minutes). Add mussels, half the garlic chives and Shaoxing, cover with a lid and cook, shaking pan occasionally, until mussels just open (3 minutes). Stir through soy sauce, vinegar and sugar and cook for a further 30 seconds.
- 3Top mussels with remaining garlic chives and serve immediately with ginger rice.