Steamed Clams or Mussels with Chilli Bean Sauce and Noodles

Ginny Grant

Serves

2 - 3

Preparation

5 mins

Cook

10 mins

Ingredients

	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)

VEGETARIAN/VEGAN:

Tofu puffs, cut into small pieces, are an excellent replacement here for the shellfish. Instead of covering with a lid, stir fry these in a wok or frying pan until the Shaoxing wine has been soaked up – this should only take a minute. Stir through the chilli bean oil.

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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Instructions

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