© 2017 Ching He Huang. All rights reserved.

Mussels With Chinese Beer

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


244.00

Protein (g)


13.10

Carbs (g)


28.40

Sugars (g)


4.20

Fat (g)


7.20

Sat Fat (g)


1.50

Fibre (g)


1.30

Sodium (mg)


816.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Warm and comforting supper.

Ingredients
  • Mussels 1kg, de-bearded, cleaned, scrubbed
  • Ginger 1 inch fresh root, peeled and finely grated
  • Red chilli 1, de-seeded and finely chopped
  • Spring onion 1 small bunch of fresh, sliced 1 cm on the angle
  • Dried mung bean noodles 100g, pre-soaked in warm water for 10 minutes
  • Tsingtao beer 1 X 350ml
  • Vegetable bouillon stock powder 1 teaspoon
  • Low sodium light soy sauce 2 tablespoons
  • Dark soy sauce 1 teaspoon
  • Rice vinegar 1 tablespoon
  • Sprigs coriander For garnish
  • Chinese leaf 1/2 shredded 1 inch thick
  • Peanut oil 2 tbsp

Steps

  • Heat the wok over high heat and add the peanut oil. Add the ginger, chilli for a few seconds and then add the spring onions and stir-fry together for less than a minute. Add the Chinese leaf and cook stirring for 1 minute.
  • Tip in the cleaned mussels and cook for less than 1 minute and stir well. Add the mung bean noodles. The mussels will start to open and at this point add the Chinese beer and bring to a boil. Stir in the organic vegetable bouillon mixing it in well.
  • Add 2 tablespoons of low sodium light soy and 1 teaspoon dark soy sauce. To balance out all the flavours of the wok add 1 tablespoon of clear rice vinegar. Stir to combine and cook for less than 1 minute, garnish with fresh coriander leaves. Divide into serving bowls and serve immediately. Make sure all the shells are open and discard any closed ones.
Ingredients
  • Mussels 1kg, de-bearded, cleaned, scrubbed
  • Ginger 1 inch fresh root, peeled and finely grated
  • Red chilli 1, de-seeded and finely chopped
  • Spring onion 1 small bunch of fresh, sliced 1 cm on the angle
  • Dried mung bean noodles 100g, pre-soaked in warm water for 10 minutes
  • Tsingtao beer 1 X 350ml
  • Vegetable bouillon stock powder 1 teaspoon
  • Low sodium light soy sauce 2 tablespoons
  • Dark soy sauce 1 teaspoon
  • Rice vinegar 1 tablespoon
  • Sprigs coriander For garnish
  • Chinese leaf 1/2 shredded 1 inch thick
  • Peanut oil 2 tbsp