That’s why you’ll find sleek, premium quality Swiss V-Zug appliances, such as V-Zug combi-steam ovens in our showroom. Quite honestly we love how they look and they really deliver on the cooking, or should we say steaming front too. V-Zug combi-steam ovens marry smart technology with convenience, to deliver food that retains its full flavour and nutritional benefits.
So with September’s seasonal offer of mussels on the menu, we thought we would look to the Master of Chinese cuisine, Ken Hom, for a recipe that combines simple fresh ingredients and the benefits of cooking with steam. And what a corker it is.
Here’s what you’ll need to steam these seasonal beauties:
Preparation time: less than 30 minutes
Cooking time: less than 10 minutes
500g/1 lb 2oz fresh mussels
For the sauce
2 tsp garlic, finely chopped
1 tbsp fresh root ginger, finely chopped
1 tsp chilli bean sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp dark soy sauce
2 fresh red chillies, seeded and chopped
3 tbsp spring onions, finely shredded
3 tbsp groundnut or peanut oil
fresh coriander sprigs, to garnish
Scrub the mussels clean. Discard any mussels that don't close when tapped gently.
Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat.
Place the mussels on a plate, then place the plate into the steamer or onto the rack.
Turn the heat to low so the water is barely simmering and cover the wok or pan tightly.
Steam gently for five minutes or until the mussels begin to open.
Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl.
Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients.
Remove the mussels from the steamer. Discard any mussels that haven't opened.
Stir the sauce then pour over the mussels.
Garnish with fresh coriander sprigs and serve at once.
Quick, healthy and tasty – shouldn’t all meals be this easy?
(Recipe courtesy of www.bbc.co.uk/food)