Shaoxing steamed mussels with chilli oil
I use this chilli oil in salad dressings, over rice and noodle dishes and in dipping sauces. It’s excellent with eggs and equally brilliant over steamed fish and vegetables.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the mussels
1kg mussels
2 tbsp rapeseed oil
6 cloves of garlic, finely sliced
1 thumb of ginger, finely sliced
200ml Shaoxing wine
1 bunch of scallions chopped, to garnish
For the chilli oil
500ml vegetable oil
60g gochugaru (Korean chilli flakes)
4 cloves garlic, smashed
1 thumb-sized piece of ginger sliced
2 star anise
1 tsp coriander seeds
1 cinnamon stick
2 bay leaves
2 tbsp black rice vinegar
Method
To make the chilli oil, heat a heavy-based saucepan over a medium-high heat. Add the vegetable oil and bring to 80°C..
Add the ginger and garlic to the oil and cook for eight to 10 minutes until they begin to turn golden brown.
Add the star anise, coriander seeds, cinnamon stick and bay leaves and cook for a further four minutes until fragrant.
Place the chilli flakes in a large heatproof bowl Pass the oil through a heatproof stainer and add to the bowl of chilli flakes. Discard the ginger, garlic, bay leaf, and spices.
Carefully add the vinegar to the chilli oil and allow to stand before storing in a sterile jar.
For the mussels. fill a large bowl with water and add the mussels to the water.
Using a small paring knife remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself to the surface of which it grows.
Rinse the cleaned mussels in a colander and refrigerate until just before cooking. Heat a heavy-based large pot on medium high heat. Cook the sliced garlic and ginger in the rapeseed oil for one to two minutes. Keep them moving to avoid burning.
Add the mussels to the pot and immediately follow by adding the Shaoxing wine. Place a tight-fitting lid on the pot. Give the pot a little shake and leave to cook covered for three minutes.
Remove the lid. All the mussels should be cooked and open at this stage. Discard any that haven’t opened. Add a couple of tablespoons of chilli oil and the chopped scallions and serve.
