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© 2017 Ching He Huang. All rights reserved.

Mussels With Chinese Beer

Serves : 2 - 4
Preparation time 10 Minutes
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

seafood

Source from

Ching He Huang Web Site

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About the recipe

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.

share this recipe

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