1 tablespoon vegetable oil
2 spring onions, sliced on the diagonal
2 cloves garlic, finely sliced
1kg clams or mussels, scrubbed
125ml Shaoxing wine
4-5 tablespoons Chinese-spiced black bean chilli oil (make sure to dig down for the tasty bits)
2-3 portions dried noodles (optional)

This is super-fast to put together and cook. It’s great on its own or for a more substantial dish I cook noodles then add them to the pan to coat in the delicious juices before serving. You can also do this with fish fillets. I sear the fillets on each side in a frying pan, add the Shaoxing wine, cover and cook for a few minutes before adding the chilli black bean oil.

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1.Heat the oil in a large saucepan.
2.Add the whites of the spring onions and garlic and fry for 1-2 minutes until fragrant.
3.Add the clams or mussels and stir to coat in the oil.
4.Add the wine, cover with a lid and cook for 3-4 minutes until the shells are open.
5.Stir through the spring onion greens, chilli bean oil and serve.
6.If using noodles, cook according to the packet directions, drain but reserve a little of the noodle cooking water and add to the pan loosening with the cooking water if required.
7.Great with a side of steamed bok choy or gai lan.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings