Fast Recipes

Mussels with lap cheong and wood-ear mushrooms

Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.

By Max Adey
  • Serves 4
  • 15 mins preparation
  • 10 mins cooking
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.

Ingredients

  • 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 ginger, coarsely chopped (5cm piece)
  • 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

Method

  • 1
    For ginger and chilli bean paste, process ingredients in a food processor to a smooth paste.
  • 2
    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.

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.