MUSSELS WITH SALTED BLACK BEANS & RED PEPPER

Serves 8-10 as a starter

1kg (2kg 4oz) live mussels, all tightly closed

½ a red pepper, deseeded

60ml (2¼fl oz) peanut oil (from Ocado)

7 spring onions, trimmed and cut into 5cm (2in) lengths

1.5cm (¾in) piece of ginger, sliced

3 garlic cloves, smashed

3 large red chillies, halved lengthways and deseeded

1 small white onion, cut into small wedges

25g (1oz) salted black beans (from Asian supermarkets), rinsed well

60ml (2¼fl oz) Shaoxing wine (from Ocado) or dry sherry

80ml (2½fl oz) chicken stock or water

2tbsp low-salt light soy sauce

2tsp brown sugar

½tsp sesame oil

2 red bird’s eye chillies, sliced

2tsp malt vinegar Scrub, debeard, rinse and drain the mussels. Put in a wok with 375ml (12½fl oz) cold water over a high heat; cover and steam. As the mussels begin to open, immediately remove them, using tongs, and place in a bowl. Discard any that don’t open. Drain the wok, discarding the water and wipe clean with kitchen paper. Cut the red pepper into 1.5cm (¾in) wide strips, then into squares. Heat the peanut oil in the wok until the surface shimmers slightly. Stir-fry the pepper, spring onions, ginger, garlic, large chillies, onion and black beans for about 4 minutes or until fragrant. Add the mussels to the wok and stir-fry for 1-2 minutes. Pour the wine or sherry around the sides of the wok in a circular motion, then stir in the stock or water, light soy sauce, sugar, sesame oil and sliced bird’s eye chillies. Stir-fry for 3 minutes to create a rich sauce. Stir in the vinegar and serve immediately.