Ken Hom Steamed Mussels


  • 500g/1 lb 2oz fresh mussels

For the sauce

  • 2 tsp garlic, finely chopped
  • 1 tbsp fresh root ginger, finely chopped
  • 1 tsp chilli bean sauce
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 fresh red chillies, seeded and chopped
  • 3 tbsp spring onions, finely shredded
  • 3 tbsp groundnut or peanut oil
  • fresh coriander sprigs, to garnish


  • Scrub the mussels clean. Discard any mussels that don’t close when tapped gently.
  • Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat.
  • Place the mussels on a plate, then place the plate into the steamer or onto the rack.
  • Turn the heat to low so the water is barely simmering and cover the wok or pan tightly.
  • Steam gently for five minutes or until the mussels begin to open.
  • Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl.
  • Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it’s very hot and slightly smoking, then pour the hot oil over the sauce ingredients.
  • Remove the mussels from the steamer. Discard any mussels that haven’t opened.
  • Stir the sauce then pour over the mussels.
  • Garnish with fresh coriander sprigs and serve at once.



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