Taiwanese Mussels with Soy, Basil and Rice Wine

Name: Taiwanese Mussels with Soy, Basil and Rice Wine
Prep time: 50 min
Total time: 50 min
Yield: 6 people
Cuisine: Taiwanees
Ingredients: 1.8 kg Fresh mussels; 2 tbsp Oil; 20 g, shredded Ginger; 3 cloves, sliced Garlic; 120 ml Rice wine; 1 tbsp Light soy sauce; 150 ml Water; 1/2 tsp Sugar; 1 handful Thai basil or sweet basil; to taste White pepper

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Rice wine and soy give the broth savoury depth, while basil keeps it perfumed and softens the edges.

Serves: 6 people

Preparation time: 50 min

Ingredients

Fresh mussels – 1.8 kg
Oil – 2 tbsp
Ginger – 20 g, shredded
Garlic – 3 cloves, sliced
Rice wine – 120 ml
Light soy sauce – 1 tbsp
Water – 150 ml
Sugar – 1/2 tsp
Thai basil or sweet basil – 1 handful
White pepper – to taste

Method

STEP 1
Clean the mussels and keep them cold. Slice the ginger into thin shreds so it perfumes the broth quickly.
STEP 2
Warm the oil and briefly fry the ginger and garlic until fragrant.
STEP 3
Pour in the rice wine, soy sauce, water and sugar and bring to a boil.
STEP 4
Add the mussels, cover and cook until they open.
STEP 5
Turn off the heat, fold in the basil and finish with white pepper. Let the basil wilt in the trapped steam rather than cooking it hard.