Oriental mussels

I’m not sure if this is a Thai style or Chinese style dish bit I do know that it is another great way to eat the shell fish that I think I like to eat, mussels. The good thing is that you can go from uncooked to cooked in a matter of moments and all you have to do is eat. Do to make this properly you have to have a wok with a fitted lid

You will need.

500g/1lb 2oz fresh mussels

2 garlic cloves

1in  fresh root ginger

1red chilli

2tbsp rice wine or dry sherry

2tbsp light soy sauce

2tsp dark soy sauce

5 or 6 spring onions

1tsp roasted sesame oil

Fresh coriander

Now you have to start to make sure that your mussels are ready to cook scrub them clean, remove the breads and barnacles. Discard any mussels that don't close when tapped gently.

Then take your garlic and ginger and slice then nice and thin, along with the chillies. Then slice your spring onions and coriander and keep them to one side. Now in a big wok add the rice wine or sherry, light soy sauce, garlic, ginger and chilli and start to heat that up. Then throw in the mussels and cover it with a lid. Let it cook like that for about 5 minutes and about half way through give it a shake.

Once the mussels have started to open then take the lid of and add the dark soy sauce, sesame oil and finally the spring onions and coriander. Once fully cooked take the mussel out of the wok and place in a large serving bowl then ladle the sauce in the wok over the mussels. Discard any mussels that haven't opened.

And that is it , a great bowl of mussel ready to eat.