XO mussels recipe | Gourmet Traveller

Ingredients

• 2 tbsp grapeseed oil
• 180 gm XO sauce
• 2 kg mussels
• 60 ml (¼ cup) Shaoxing wine
• 50 gm butter, optional
• 1 lime, juice
• Sliced spring onions, to serve
• Baguette, to serve
• XO sauce:
• 2 onions, coarsely chopped
• 100 gm garlic cloves
• 70 gm ginger, coarsely chopped
• 400 gm long red chilli, seeds removed
• 400 ml grapeseed oil
• 1 smoked rainbow trout (about 350gm), skin and bones removed, flesh flaked
• 3 tsps tamari or to taste
• 2 tsp brown rice vinegar or to taste