1pkt x Yumbah Mussels drained
20 ml x Coconut oil
6ea x Green shallots finely chopped
20 g x Ginger sliced
20 g x Garlic
40 ml x Chinese wine
Gochujang Sauce
80 g x Gochujang paste (available in Asian section at supermarket)
80 ml x Honey
80 g x Brown sugar
80 ml x Soy sauce
4ea x Cloves garlic minced
20 ml x Sesame oil
20 ml x Canola oil
In a hot pan, add oil, shallots, ginger & garlic, stir for 20 seconds add mussels, then Chinese wine.
Add lid & cook until they just pop open.
Drain off liquid & add the chilli sauce.
Cook for 1 minute and let flavours develop.
Finished with toasted sesame seeds & chopped coriander.
Gochujang Sauce
Add all to a pot and reduce to desired consistency.
Set aside
Yumbah would like to acknowledge the traditional owners of the lands and waters we farm on. We pay our respects to the Barngala, Palawa, Bunurong, Kaurna and the Gunditjmara peoples, who have cared for the land and water for many thousands of years, and to their elders past and present.