Enjoy our Weekly Recipe, LKK will deliver recipe to you every Friday via email. The recipes are selected for Australia and New Zealand homes and families. Simply check your email box for new cooking ideas!
Mussels 1 kg [2.25 lb] [scrubbed and de bearded], Oil 1 tbsp, Green onions [spring onions] 2 [shredded], Red chili 1 [seeded and sliced finely], Shao Hsing wine 1 tbsp, Chicken stock 60 ml [¼ cup]
Black Bean Garlic Sauce 1 tbsp
Freshly Minced Ginger ½ tsp
Premium Soy Sauce 1 tsp
Pure Sesame Oil a dash
Method
1. Heat oil in a large saucepan with a lid, add Lee Kum Kee Freshly Minced Ginger,
green onions and chili and toss for 30 seconds.
2. Add remaining ingredients, put the lid on the pot and shake over the heat until
the shells are opened - this should take about 4 - 5 minutes.
3. Discard all the mussels that have not opened, and serve immediately.
