Mussels and XO

INGREDIENTS:
● 2 tbsp grapeseed oil
● 180g XO sauce
● 2kg mussels
● 60ml (¼ cup) Shaoxing wine
● 50g butter (optional)l
● 1 lime, juice
● Sliced spring onions, to serve
● Baguette, to serve

METHOD:
1. Heat oil in a large saucepan with a lid over high heat. Add 180gm XO and stir-fry until fragrant (30 seconds-1 minute).

2. Add mussels and toss to coat.

3. Add Shaoxing and bring to the boil, cover with lid and cook, shaking pan, until mussels open (5-6 minutes); discard unopened mussels. Strain mussels into a fine sleeve.

4. Return sauce to pan and cook until slightly thickened. Remove from heat and stir in butter and lime juice.

5. To serve, place mussels in a large serving bowl and pour over the sauce. Scatter with spring onions and serve with baguette on the side.