Stir-Fried 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.

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