Sunday, August 30, 2009

Mussels The Asian Way

There are many ways to cook mussels but i like to cook them the asian way which i find is the best way as good mussels, fresh or frozen should be cooked in a subtle and simple way so as not to mar the flavor or texture - "Less is more when it comes to cooking mussels! "

2 lbs mussels(fresh or frozen) - To clean mussels visit How to clean mussels
2 tbsp cooking oil
1 tbsp chopped garlic
1 tsp chopped ginger
1 tbsp chopped chili padi/jalapeno
3 - 4 tbsp shaoxing wine
A dash of fish sauce
Freshly ground black pepper to taste
2 tbsp chopped spring onion


Heat wok with cooking oil and when oil is hot, add in chopped ginger , garlic and chili padi .
Saute until fragrant but not browned.
Add in the cleaned mussels and stir.
Add in the shaoxing wine, fish sauce and black pepper.
Cover wok , this creates the necessary steam required to open the shells. It will also decrease the overall heat within the pan. Continue to finish cooking.
After about 4 minutes, remove the lid. At this point, most if not all of the mussels will be open. Mussels, unlike clams, will open before they are cooked all of the way through. If some of your mussels have not opened, then it is possible that either they were not cooked long enough, or they are bad and should be discarded. If most of them have not yet opened, place the cover back on the wok and wait another minute or two. Be careful not to cook the mussels for too long, as they will become tough and grainy if overcooked.

Sprinkle with spring onions and serve immediately.


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