Steamed Mussels in Chinese Wine
This is easy to whip up at home and so affordable too. I bought 500g mussels at the supermarket for only S$1. I can’t believe how cheap it is to cook this at home. The steps are so easy, this is truly fuss-free cooking at its best. Great for busy weekday nights.
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- 500g mussels, scrubbed, beards pull out, discard shells which are broken/chipped (optional: soak in salt water for 1 hour for the mussels to purge out the sand)
- 1/4 cup Chinese wine (see cooking note 1)
- 1/4 cup water
- 3 chilli padi, deseeded, sliced finely (adjust to your liking)
- 2 shallots, chopped finely
- 3 cloves garlic, chopped finely
- 3 slices ginger
- 1 tbsp olive oil
- a few coriander leaves, roughly chopped (for garnishing)
1. Heat oil in wok. Stir fry chilli, shallot, garlic, ginger till fragrant.
2. Add mussels, wine and water, stir evenly to coat mussels in the wine, cover with lid and cook for about 5 minutes. Discard any shells that don’t open. Stir in some coriander leaves for garnishing and serve with rice.
1) The Chinese wine usually used in cooking is Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒.
2) You can substitute with white wine or sake if you do not have Chinese wine in your pantry.
3) If you add more mussels, increase cooking time by a few more minutes, and halfway through, stir the mussels so that those on top gets to the bottom to ensure even cooking.
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