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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 now cook on Mornington Peninsula in Victoria, Australia, having moved recently from 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. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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