Mussels With Xo Sauce Recipes

MUSSELS WITH XO SAUCE

Steps:

• XO Sauce: In a saucepan over medium heat, add both oils and heat to 200 F. Turn heat off and stir in gochugaru and cayenne pepper. Continue stirring for about 1 minute to fully infuse the oil, then let it steep another 1-2 minutes. To the infused oil, add fried shallots, fried garlic, and adobo; stir to combine. Cool and reserve at room temperature. Makes about 2 cups. (XO Sauce can be stored in an airtight container at room temperature for several days.)
• Toast: Heat skillet over medium heat and add butter. When melted, foamy, and slightly brown, add bread slices in an even layer and toast, about 1 minute on each side. While bread is toasting, thinly slice the garlic cloves and set aside.When bread is toasted on both sides, remove from heat and set aside.
• Mussels: In cold, dry pot (or Dutch oven), add garlic and bay leaves. Slice white and light green part of the scallions into 2-inch batons and add to the pot. Thinly slice about half of the green scallion stalks on a bias and set aside for garnish. To the pot, add sesame oil; turn heat to high. Stir, then sweat vegetables until soft and lightly brown, 3-4 minutes. Meanwhile, check mussels and remove any beards still attached with a firm tug. Mussels should be tightly closed. Tap any open ones; if they don't close, discard. Add mussels to the pot and stir well to coat with the oil; then add the wine. Cover and let steam for about 1 minute. Check to see that the mussels are opening; stir again, and cover to steam for an additional 30 seconds to 1 minute.
• Assembly: Cut bread slices in half and arrange against the sides of a serving bowl. Turn off heat; stir a ½ cup XO Sauce into mussels. Cover and shake the pot to emulsify sauce with cooking liquid. Add mussels, including the sauce, to serving bowl around the bread slices. Garnish with lime zest, sliced scallion greens, shichimi togarashi, and lime half before serving.
• Simmer garlic in the olive oil over low heat until tender and lightly brown, 10 minutes. Strain, discarding garlic.
• Finely chop 6 garlic cloves. Pour garlic oil into a shallow pan. Set pan over high heat until bubbly, about 2 minutes. Add chopped garlic, immediately turn heat to low, and cook 3-4 minutes, stirring the entire time to prevent garlic from burning. Strain fried garlic, reserving garlic oil, and proceed with recipe.)

STEAMED MUSSELS WITH XO SAUCE

Steps:

• Heat oil in a wok over medium heat, add carrot, spring onion, lime leaves and ginger and stir-fry for 1 minute. Increase heat to high, add mussels, stirring well to combine. Add half the Shaoxing and 80ml water, cover and steam for 1-2 minutes, then add remaining Shaoxing, XO sauce and chilli, cover and shake pan occasionally until mussels open (2-3 minutes). Serve hot, scattered with coriander sprigs.

MUSSELS IN GARLIC BUTTER SAUCE

Steps:

• Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
• Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
• Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
• Place the mussels into individual dishes, discarding any mussels that won't open.
• Mix together the remaining butter, garlic and chopped parsley.
• Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

SHEET-PAN SALMON AND EGGPLANT WITH XO SAUCE

Steps:

• Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
• Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
• Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
• Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
• Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
• Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it's cooked through and the eggplant is golden, about 10 minutes longer.
• Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.