LEE KUM KEE
Recipes

Steamed Mussels with Buttered Peas, Lettuce and Chilli Garli

Ingredients

Fresh mussels  2kg
Podded fresh or frozen peas  500g
Heads of baby gem lettuce, finely chopped 4
Mint leaves, chopped  1 Tbsp
Butter  25g
Olive oil  2 Tbsp

Method

1 Mix mussels with the butter and 2 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce , steam on a high heat for 6-7 minutes. Once the mussels begin to open, drain them into a colander.
2 Cook the peas in boiling water for 3–4 minutes, then drain. Put lettuce into a mixing bowl along with the mint.
3 Drain the peas in a fine colander. While still hot, add to the lettuce and mint, mix in the Lee Kum Kee (Professional) Chilli Garlic Paste . Add the mussels and spoon in some of the mussel cooking liquor to your desired flavour.
Serves   4 
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