- 2tbsp vegetable oil
- 1 shallot, sliced
- 3 cloves garlic, crushed
- 1-2 large red chillis, sliced
- 5cm (2in) fresh ginger, thinly sliced
- 1.5kg (3lb) mussels, beards removed
- 1tbsp oyster sauce
- 1tbsp light soy sauce
- 4 spring onions, green parts sliced
- Heat the oil in a large pan over a medium heat. Add the shallot, garlic, chillis and ginger. Stir fry for 2-3 minutes, or until the shallot has softened.
- Add the mussels and 3 tbsp of water and increase the heat to high. Cover tightly and cook for 3 minutes, giving the pan an occasional shake to help the mussels release their flavour.
- Take the lid off the saucepan and stir everything well. As the mussels open, remove them to a deep serving bowl. Discard any that haven't opened after 5 minutes. Add the oyster sauce and soy sauce to the now-empty pan.
- Boil the broth for 2 minutes, season to taste, add the spring onions, then pour over the mussels.
Soak the mussels in fresh cold water for 15 minutes, then pull off their beards with a sharp tug. The mussels should open in the water - throw away any that don't close again when given a good firm tap.