Australian Gourmet Traveller – September 2019

Mussels with garlic chives and

ginger rice SERVES 24

Mussels are the answer for when you want something fast and that

little bit special. A quick ginger-infused rice adds extra fragrance.

2 tbsp neutral oil, such

as sunflower

4 garlic cloves, crushed

2 long red chillies (seeds

optional), thinly sliced

1 tsp finely grated ginger

1 red onion, cut into

thin wedges

1 kg mussels, scrubbed

and beards removed

⁄  bunch garlic chives,

coarsely chopped

60 ml Shaoxing wine

1 tbsp light soy sauce

1 tbsp black Chinkiang

vinegar

1 tsp caster sugar

GINGER RICE

1 tbsp neutral oil, such

as sunflower oil

2 tsp finely grated ginger

150 gm (ˆ⁄‰ cup) jasmine rice

250 ml (1 cup) chicken stock

1 For ginger rice, heat oil,

ginger and a small pinch of

salt flakes in a small saucepan

over high heat. When hot, add

rice, stir to coat, then add stock

and bring to the boil. Cover

with a lid, reduce heat to low,

and cook without stirring

for 12 minutes, then remove

from heat and stand until

tender (5 minutes).

2 Meanwhile, heat oil in a large

saucepan over high heat. Add

garlic, chilli, ginger and onion

and cook, stirring regularly,

until onion has softened slightly

(2 minutes). Add mussels, half

the garlic chives and Shaoxing,

cover with a lid and cook,

shaking pan occasionally, until

mussels just open (3 minutes).

Stir through soy sauce, vinegar

and sugar and cook for a further

30 seconds.

3 Top mussels with remaining

garlic chives and serve

immediately with ginger rice.

Mussels
Blue plate
from Wonki
Ware. All other
props stylist’s
own. Chicken
Chasseur dish
and Laguiole
cutlery from
Peter’s of
Kensington. All
other props
stylist’s own.
Stockists p176.