XO mussels with crunchy glass noodle cakes

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20 min


30 min


4 Servings

XO mussels with crunchy glass noodle cakes

Mussels with crispy noodles recipePhoto by Roberto Caruso

A fun, flavourful and spicy dish, made with only a handful of ingredients. Pair it with a tart, dry white wine for dinner tonight.


  • 200-g pkg glass noodles
  • 1 kg live mussels
  • 1/2 cup sake
  • 3 tbsp XO sauce , see below
  • 3 tbsp butter , at room temperature
  • 3 green onions , thinly sliced
  • 160 g Chinese broccoli , cut into 1-in. pieces
  • 4 tsp olive oil


  • SOAK noodles in very warm water in a medium bowl until soft, 5 min. Drain.
  • RINSE mussels. If they are open, tap on the counter. Discard any that do not close.
  • HEAT a large pot over medium-high. Add mussels and sake. Cover and cook for 2 min. Stir in XO sauce, butter, green onions and Chinese broccoli. Cover and cook until mussels open, about 4 more min. Discard any mussels that don’t open. Keep lid on until ready to serve.
  • HEAT a large non-stick frying pan over medium-high. Coat pan bottom with 2 tsp oil. Transfer noodles into pan and spread evenly. Press down with a spatula to form a pancake. Cook until brown and crispy on the bottom, about 5 min. Invert onto a plate. Brush pan with remaining 2 tsp oil and slide noodles back onto pan. Cook until crispy on other side, about 4 more min. Cut into wedges and serve with mussels and broth.

Nutrition (per serving)

  • Calories
  • 460,
  • Protein
  • 13 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 21 g,
  • Fibre
  • 2 g,
  • Sodium
  • 492 mg.
Wine Pairings

Spicy mussels and crispy noodles, Pair it with: A versatile grape from Greece.
An unusual pairing that utilizes the assyrtiko grape’s inherent food-friendliness as a match for the flavourful and spicy elements of this Chinese-cuisine-inspired meal. Deliciously tart, dry and mineral-driven, it makes you sit up and pay attention.
Our pick: Santo Wines Assyrtiko, Greece, $17.

Shopping Tip:

XO sauce is a spicy seafood sauce. Find it in Asian supermarkets.

Substitution Tip:

Cook 1 finely chopped shallot with 2 minced garlic cloves in 1 tbsp vegetable oil until soft. Stir in 1 tbsp oyster sauce, 1 tsp each hot chili-garlic sauce and fish sauce, 1/2 tsp brown sugar and a pinch of cumin.