XO is Hong Kong seafood sauce, made here from scratch into a rich butter which is then dressed over tender mushrooms and fresh mussels for a creative dinner.
- 1 kg mussels (washed)
- 100 g mixed sliced mushrooms (such as button, cup, and Swiss brown)
- 1 handful of greens; shallots, rainbow chard and kale work well
- 1 tbsp olive oil
- salt and pepper
Mushroom XO butter
- 1 clove garlic
- 1 shallot
- 1 knob ginger
- 1 tbsp dried shrimp
- 1 large red chili
- 100 g mixed chopped mushrooms (such as button, cup, and Swiss brown)
- 120 g butter
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp soy
- 2 limes
- handful coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Finely chop the garlic, shallot, ginger, dried shrimp, mushrooms and the chili. Save half of the chili for garnish.
2. Heat butter and sesame oil in a pan and then add in chopped mushroom mix. Stir fry for a couple of minutes. Combine the garlic, shallot, and ginger and continue cooking till lightly golden. Add honey, soy, and lime juice to butter, this can be made in advance stored in a jar in the fridge until needed.
3. Season the greens with a little of the butter and char grill then set aside.
4. In a big pot, heat a little light olive oil, add the sliced mushrooms and mussels, and a generous amount of XO butter. Give it a little stir and, once simmering on medium-high heat, pop a lid on. Once the mussels have opened (may take 5–8 minutes to steam), fold through the greens, season with fresh chili, lime juice and coriander. Serve immediately.