Chinese mussels

RECIPE BY NIGEL PITMAN FROM THE OL’ DUKE, PORTARLINGTON

SERVES 4–6 AS A STARTER

100 ml (3½ fl oz) light soy sauce

4 tablespoons kecap manis

4 tablespoons malt vinegar

2 spring onions (scallions), thinly sliced

2 cm (¾ inch) piece of fresh ginger, diced, zested or grated

1 handful of coriander (cilantro) leaves

1 teaspoon sesame oil

2.5 kg (5 lb 8 oz) mussels

2 tomatoes, diced

200 g (7 oz) bean sprouts, trimmed

Combine the soy sauce, kecap manis, vinegar, spring onions, ginger, coriander and sesame oil in a bowl.

Scrub the mussels and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the work surface. Rinse well. To cook the mussels, heat a wide pan or wok over high heat. Add the mussels and shake the pan, then cover with a lid. As the mussels cook and open remove them from the pan and place in a serving bowl. Pour out the mussel juice as it will make the dish too salty. Discard any mussels that remain tightly closed. Pour the sauce into the pan and warm, then pour over the mussels. Top with the tomato and bean sprouts.