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                   Cooking Method: Grilling

 

Ingredients

•• 2kg fresh mussels

•• 500g podded fresh or frozen peas

•• 4 heads of Baby Gem lettuce, finely chopped

•• 1 Tbsp chopped mint leaves

•• 25g butter

•• 2 Tbsp olive oil

SAUCE MIX

•• 3 Tbsp Lee Kum Kee Oyster Sauce

•• 2 Tbsp Lee Kum Kee Chilli Garlic Paste

 

Method

1. Steam open the mussels, with the butter and 2 Tbsp Oyster Sauce, place 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 Chilli Garlic Paste. Add the mussels and spoon in some of the mussel cooking
   liquor to your desired flavour.