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
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