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Mussels in XO sauce


  • Process the small chillies with 3 chopped garlic cloves, the dried prawns and scallops, the sugar, salt and about 1 tbsp oil until a paste is formed.
  • Cook the mussels in a covered pot (or wok) of boiling water, removing them as they open and discarding any that don't. Remove the liquid and wipe the pot clean with kitchen paper towels.
  • Then heat a little oil in the pot and briefly cook 1 crushed garlic clove with the spice mixture to toast, continually stirring.
  • Mix together the stock and cornflour until well combined. Then add this to the XO sauce and briefly cook until lightly thickened, regularly stirring.
  • Add the mussels (in the shells) and toss until well coated with the sauce.
  • Serve the mussels in individual bowls with plenty of the sauce poured over, the spring onions and long chillies sprinkled on top and steamed rice on the side.


  • 6 small red chillies, chopped
  • 4 garlic cloves
  • 5 gm dried prawns
  • 3 gm dried scallops
  • ¼ tspn sugar
  • a pinch of sea salt
  • vegetable oil
  • 1 kg mussels, cleaned & debearded
  • 150 ml chicken (or vegie) stock
  • 2 tspn cornflour
  • 3 spring (green) onions, finely sliced
  • 3 long red chillies, finely sliced

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm