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You are here: Home / Cuisine / Asian / Stir-Fried Mussels

Stir-Fried Mussels

February 19, 2014 by admin Leave a Comment

mussels

Here’s an excellent Kylie Kwong recipe from “Heart and Soul” that I’ve adapted slightly due to allergies in our family.

Stir-Fried Mussels
 
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Recipe type: Main
Cuisine: Asian
Ingredients
  • 30-40 Mussels
  • ½ Red Capsicum (chopped)
  • 5 Spring onions (chopped)
  • 3 cm Ginger (sliced thinly)
  • 3 Garlic cloves (crushed)
  • ½ Long red chilli (sliced)
  • ½ Red onion (cut into thin wedges)
  • 3 tbsp Shao Xing Rice Wine
  • 2 tsp White sugar
  • 2 tbsp Oyster Sauce
  • ½ tsp Sesame Oil
  • ⅓ cup Chicken Stock
  • 2 tsp Chinese black vinegar
  • handful Coriander (chopped)
Instructions
  1. Scrub mussels. Remove their beards. Rinse and drain. Cook in a wok with 1½ cups water, covered, until the shells open. This will only take a few minutes. Immediately remove mussels from wok with a slotted spoon. Throw away any that haven't opened. Drain and clean wok.
  2. Heat 2-3 tbsp oil in wok and stir fry spring onion, ginger slivers, garlic, sliced chillies, onion and capsicum for 3 minutes. Add mussels and stir fry for 2 minutes. Add shao xing wine, sugar, oyster sauce. sesame oil and chicken stock. Stir fry for 3 minutes. Then add vinegar and coriander and serve.
3.2.2265

Filed Under: Asian, Chinese, Seafood

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THE COOK

I live and cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit. The small garden in our new home is currently being established with some native bush ‘tucker plants’ and a range of herbs. I’ve just bought a yuzu tree!

Photos taken on iPhone 4, 5 and X and a Canon 5D Mk III.

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