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Ingredients

1 teaspoon sesame oil
5cm piece ginger, peeled, finely shredded
1 garlic clove, thinly sliced
1/2 teaspoon Chinese five spice
6 green onions, trimmed, thinly sliced
1/2 cup (125ml) Massel chicken style liquid stock
1/4 cup (60ml) shaoxing wine
2 tablespoons dark soy sauce
1 tablespoon brown sugar
2 kg black mussels, scrubbed, de-bearded
2 teaspoons peanut oil
2 bunches choy sum, trimmed
Steamed jasmine rice, to serve

Method

Step 1 Heat the oil in a wok over high heat. Add the ginger, garlic, five spice and half the green onions and stir-fry for 1 minute or until fragrant. Add the stock, wine, soy sauce and sugar and bring to the boil. Add the mussels and cook, covered, for 3-4 minutes (discard any unopened mussels). Transfer mixture to a large bowl.
Step 2 Add the peanut oil to the wok over high heat. Add the choy sum and stir-fry for 2-3 minutes or until choy sum wilts.
Step 3 Place the choy sum among shallow serving bowls. Top with mussels and pour over cooking liquid. Sprinkle with remaining green onions. Serve immediately with steamed jasmine rice.

Mussels with ginger and green onions

How to make Mussels with ginger and green onions

Ingredients

Method