Chilli and Garlic Mussels
Lee Kum Kee

Chilli and Garlic Mussels

Serves 2
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1 kilo mussels, beards removed and cleaned thoroughly
75ml Shaoxing rice wine
1 lime juiced
1 tbsp vegetable oil
2 tbsp chopped ginger
2 red chilis sliced
15g coriander roughly chopped
Crusty bread to serve


1 Place the cleaned mussels in a bowl of ice water with a tbsp of salt. This will help the mussels release any sand they are holding. Leave for 30 minutes while you prepare the other ingredients.
2 In a small bowl, mix together the chili bean sauce, rice wine, hot chili soy sauce, dark soy sauce and the lime juice. Set aside.
3 Heat a large heavy pot or wok and and then add the oil, ginger and garlic. Stir fry until golden about 1 minute and then add the sauce. Heat until boiling, about 1 minute and then add the clams. Cover and keep shaking the pan for about 5 minutes. Remove the cover and the clams are ready when they are open. Discard any that are not open.
4 Serve with coriander sprinkled over and crusty bread to soak up the sauce.
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