Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: 1 kg mussels (vongole), cleaned and soaked to purge any excess sand and grit; 1 tbsp olive oil; 4 lap cheong (lup cheong) sausage, sliced into 2 cm rounds; 2 cloves garlic, finely chopped; 1 long red chilli, finely chopped; 2 slices jarred roasted capsicum, chopped; 1 tbsp tomato paste; 150 ml rice wine; 1 tbsp caster sugar; ½ tsp white pepper; 2 spring onions, thinly sliced; 2 cm piece of ginger; 4 small soft white bread rolls

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https://www.sbs.com.au/food/recipe/lap-cheong-and-rice-wine-mussels/7ey2xvwig

Lap cheong and rice wine mussels recipe | SBS Food

Lap cheong, a traditional dried Chinese sausage, brings a sweet-smoky note to this dish. Serve with bread to mop up the declicious sauce!

Rezept

Appetiser

Vorbereitung ca. 5 MinutenKochzeit ca. 10 Minuten

Zutaten:

1 kg mussels (vongole), cleaned and soaked to purge any excess sand and grit
1 tbsp olive oil
4 lap cheong (lup cheong) sausage, sliced into 2 cm rounds
2 cloves garlic, finely chopped
1 long red chilli, finely chopped
2 slices jarred roasted capsicum, chopped
1 tbsp tomato paste
150 ml rice wine
1 tbsp caster sugar
½ tsp white pepper
2 spring onions, thinly sliced
2 cm piece of ginger
4 small soft white bread rolls

Arbeitsschritte:

Heat oil in a large pot and add the sausage, garlic and chilli. Cook for 1-2 minute to soften and lightly caramelise then add capsicum and tomato paste. Deglaze with rice wine. Add the sugar, white pepper and bring to the boil. Reduce by a third before adding the mussels. Place the lid on and steam for 1-2 minutes or until the mussels start to open.
Sprinkle in the spring onions and ginger and toss one final time.
Serve in a large shallow platter with bread rolls on the side to mop up sauce.