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Chinese Mussels

Try this tasty mussel recipe by Nigel Pitman - The Ol Duke, from series 2 of Mercurio's Menu.


  • 5 tablespoons light soy

  • 4 tablespoons kecap manis

  • 4 tablespoon malt vinegar

  • 2 spring onions finely sliced

  • 2 cm piece of ginger diced or zested

  • ½ bunch coriander leaves

  • 1 teaspoon sesame oil

  • 2 ½ kg mussels (de bearded)

  • 2 tomatoes (diced)

  • 200g bean shoots


  • 1.

    Combined all the top ingredients together in a bowl.

  • 2.

    To cook the mussels, heat up a wide pan or wok.

  • 3.

    Add the mussels and shake the pan then cover with a lid.

  • 4.

    As the mussels cook remove from pan and place in serving bowl.

  • 5.

    Using the lid pour out the mussel juice as they will make the dish to salty.

  • 6.

    Any mussels that haven’t opened all the way can be opened by hand.

  • 7.

    Pour the sauce into the pan and warm, pour over mussels and top with tomato and bean shoots.

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