Ingredients

• 500g/1 lb 2oz fresh mussels
• 2 tsp garlic
• finely chopped
• 1 tbsp fresh root ginger
• finely chopped
• 1 tsp chilli bean sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 fresh red chillies
• seeded and chopped
• 3 tbsp spring onions
• finely shredded
• 3 tbsp groundnut or peanut oil
• fresh coriander sprigs
• to garnish

Directions

• Scrub the mussels clean. Discard any mussels that don't close when tapped gently.
• Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat.
• Place the mussels on a plate
• then place the plate into the steamer or onto the rack.
• Turn the heat to low so the water is barely simmering and cover the wok or pan tightly.
• Steam gently for five minutes or until the mussels begin to open.
• Meanwhile
• combine all the sauce ingredients
• except the oil
• in a heatproof bowl.
• Heat a wok or large frying-pan over high heat. When hot
• add the oil. Heat the oil until it's very hot and slightly smoking
• then pour the hot oil over the sauce ingredients.
• Remove the mussels from the steamer. Discard any mussels that haven't opened.
• Stir the sauce then pour over the mussels.
• Garnish with fresh coriander sprigs and serve at once.