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Stir fried hot & sour mussels


  • Place the mussels and water in a wok (or large non-stick pan). Cover and cook the mussels, removing them as they open and discarding any that don't.
  • Combine the chillies, garlic, ginger, kecap manis, black vinegar, soy and oil.
  • Wipe out the wok, add the sauce, briefly cook to heat and taste for seasoning. Then add the spring onions with the snowpeas and bring to the boil.
  • Return the mussels to wok and toss to coat well.
  • Mound the mussels and vegies into deep bowls and serve with small bowls of steamed rice on the side.


  • 1 kg mussels
  • 2 cup water
  • 2 small red chillies, finely chopped
  • 1-2 garlic cloves, crushed
  • 1 tspn grated fresh ginger
  • 6 tbsp kecap manis (Indonesian sweet soy sauce)
  • 6 tbsp Chinese black vinegar
  • 1 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 4 spring (green) onions, cut into lengths
  • 12 snowpeas, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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