New Zealand Mussels in a Spicy Sichuan Broth
green lipped mussels, mala, sichuan peppercorns
The bold flavour of New Zealand mussels melds well with the intensity of the spicy Sichuan style broth. Together they deliver a taste experience as delectable as it is unusual.
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Sweating NZ Mussels
grated fresh ginger
or a portobello would work well
reserve green parts for the garnish
chilli bean paste
fermented black beans
Shaoxing rice wine
or dry sherry
Chinese black vinegar
or balsamic vinegar
brown chicken stock
mixed with some water
green lipped mussels
fresh if you are in NZ, or available in many places frozen in the half shell
fish cake or fish balls
Diced green ends of the spring onions
Prepare the mussels. If using fresh mussels, steam in water or white wine until they open. Discard any that don’t. Allow too cool.
If using frozen mussels in the half-shell, defrost in the refrigerator well ahead of time.
Remove the mussels from the shells. Remove the “beard” if it is still attached.
Dice the spring onions, reserving the green parts for the garnish
Dice the mushroom very finely.
Stir fry the mushrooms and onion until the mushrooms have stopped reducing in size (about 6-7 minutes)
Stir fry the garlic and ginger in a little cooking oil for a few minutes.
Add the stir fried mushrooms, chilli flakes, chilli bean paste, and fermented black beans. Cook for a few more minutes.
Add the chicken stock, Shaoxing wine (or dry sherry), and black vinegar (or balsamic).
Bring to a boil then reduce to a simmer.
Add the ground Sichuan pepper.
Simmer for 10 minutes.
Add the cornstarch paste and stir well until the soup starts to thicken a little (a minute or two).
Add the mussels and fish cakes/balls bring back to a simmer and simmer for 5 more minutes.
Serve with rice.
Tried this recipe?