Steamed Clams or Mussels with Chilli Bean Sauce and Noodles
Ginny Grant
tags:Issue 223
Serves
2 - 3Preparation
5 minsCook
10 minsIngredients
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.
View the recipe collection here
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