Delicious Chilli & Garlic Mussels Recipe! | Jeremy Pang's Wok Wednesdays

[@SanjhaKitchenWithFarah]

Looks so yummy and delicious. Thanks for sharing the recipe.

[@SchoolofWok]

Most welcome! Glad you liked the recipe! - Lee

[@bonnieharris5719]

I've been looking for a recipe like this for ages

[@ebugarin2098]

I just made this and I also added whole shrimp with skin and head on and omg was delicious! I also added green onions and cilantro for garnish! *chef’s kiss*

[@SchoolofWok]

Lovely! Glad you enjoyed it

[@chengao1852]

Just ordered your book Jeremy! Can't wait to start learning food that my parents ate when they grew up in China!

[@SchoolofWok]

Thank you! You'll love the book! - Lee

[@simonmartin1201]

Looks great Jeremy, will be trying this 👍

[@SchoolofWok]

Hope you enjoy! - Lee

[@capmallu6384]

Sir I am a fan of your's and Chinese chef like Master chef John. I want to study Chinese art of food making. 🍲❤️

[@SchoolofWok]

Thank you! Glad you like the videos! - Lee

[@princessadams7354]

I just made this it was delicious i had it over rice

[@no_chefs_here3194]

mm! what a delicious creation!

[@SchoolofWok]

Got to love mussels! - Lee

[@swintsdeco6109]

This looks so damn good! I'm gonna give this a try

[@SchoolofWok]

Hope you enjoy it! - Lee

[@devinthomas4866]

Jeremy, another delicious recipe Thank you as always. Any chance you could make your version of a super spicy Phall Curry?

[@SchoolofWok]

Thank you! I'll add it to our suggestions! - Lee

[@home2barry]

I can not find rice wine or shaoxing rice wine anywhere, from Tesco, Sainsbury's, Asda or Morrisons. What can I use instead of rice wine?

[@Rob-cc8uz]

Look out for an Asian shop near you, should have

[@SchoolofWok]

Dry sherry is a great alternative! - Lee

[@Deadlydel]

What stock are you using? Recipe on the website just specifies water.

[@SchoolofWok]

You can use chicken stock, seafood stock, anything really. Water is fine to use at the flavour from the shells will go into the water! - Lee

[@Deadlydel]

@@SchoolofWok thank you. 👍

[@flaubertot]

these chilis are scared of the knive :)

[@cold6611]

I ate mussels for the first time today so this came at the perfect time for me... but I'm not a big fan of the texture so probably not gonna eat them again...

[@adamgc73]

I agree they are like rubber bands

[@cold6611]

I mean they were tender but the hard black muscle on the inside of the flesh was a little too hard and squishy for me

[@pranavbhuta7717]

Why do we need a wok for that. I have gas burners that can generate more heat than your electric cook tops. Do you guys not have high pressure gas burners in the UK?

[@thebob3712]

unless you have a restaurant i doubt that your home gas is high pressure. Dont need a wok for it but the channel is called School of Wok so would be redundant if he was cooking with a normal pan

[@MbisonBalrog]

Are you also a restaurant?

[@SchoolofWok]

We are not! - Lee

[@MbisonBalrog]

School of Wok you should open one!!!

[@jhill4874]

Glad it works with clams. Can't stand mussels.

[@SchoolofWok]

Give it a go with the clams! - Lee

[@austezygotKUSH]

Are any of those really Chinese recipes?

[@flaubertot]

sure

[@SchoolofWok]

Yes - Lee

[@aliniliescu7871]

Clean them up, man!