STIR-FRIED MUSSELS WITH RED BEAN CURD & CHILLIES

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

I’m a fan of the red bean curd as it has an interesting taste. If you’re not big on it then leave it out and add some sweet bean paste or the hot variety that contains puréed chillies instead.

500 g (1 lb 2 oz) mussels

2 teaspoons fermented red bean curd (available from Asian grocers)

1 tablespoon yellow bean soy sauce (available from Asian grocers)

3 tablespoons chicken stock

½ teaspoon sugar

2 tablespoons vegetable oil

4 garlic cloves, finely chopped

3 small wild green (bird’s eye) chillies, thinly sliced

2 tablespoons Shaoxing rice wine or dry sherry

1 small red capsicum (pepper), seeded and diced

2 spring onions (scallions), shredded, including some green tops

Wash the mussels in cold water, debearding if necessary and discard any that are broken or don’t close when tapped on the work surface.

Mash the red bean curd with a fork then stir in the yellow bean soy sauce, stock and sugar.

Heat a wok until just smoking. Add the oil and, when hot, add the garlic and chillies and stir-fry until fragrant. Deglaze the wok with the Shaoxing, then add the mussels and stir-fry for 2–3 minutes. Add the capsicum and bean sauce mixture and toss together.

Cover the wok with a lid or a round metal tray and cook for 2–3 minutes, shaking the wok occasionally, or until the shells just begin to open. Use a slotted spoon to transfer the mussels to a bowl, discarding any unopened mussels.

Return the wok to the heat and simmer the sauce, uncovered, until it reduces and thickens slightly. Pour the sauce over the mussels and sprinkle with the shredded spring onion to serve.

NOTE: This is another dish that works well with scallops, prawns or cubes of firm white-fleshed fish.