Steamed Mussels In Chinese Win Recipes

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STEAMED MUSSELS, ASIAN STYLE



Steamed Mussels, Asian Style image

Categories     Sauce     Side     Mussel

Yield makes 4 servings

Number Of Ingredients 6

2 tablespoons peanut or corn oil
1/4 cup roughly chopped scallion
1 tablespoon roughly chopped peeled fresh ginger
2 garlic cloves, lightly smashed
4 pounds mussels, well washed and debearded
1 tablespoon soy sauce

Steps:

  • Put the oil in a saucepan large enough to hold all the mussels and turn the heat to medium. A minute later, add the scallion, ginger, and garlic and cook, stirring occasionally, for about 1 minute.
  • Add the mussels, turn the heat to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
  • Scoop the mussels into a serving bowl. Add the soy sauce to the liquid, then pass it through a fine strainer (or a coarse one lined with cheesecloth). Pour the liquid over the mussels and serve.
  • Variations
  • Curried Steamed Mussels: Substitute butter for the oil. Substitute shallot for the scallion and omit the ginger and garlic. When the shallot is soft, sprinkle with 1 teaspoon curry powder and cook, stirring, for another 30 seconds. Cook and finish as directed, substituting the juice of 1 lime for the soy sauce.
  • Thai Steamed Mussels: Use peanut oil. Add 1 lemongrass stalk, roughly chopped; 1 small dried hot red chile; and 2 lime leaves to the scallion, ginger, and garlic. Substitute nam pla (fish sauce) for the soy sauce.
  • Steamed Clams with Soy: Most mussel recipes will work for steamers, which are also known as soft-shell clams. But steamers must be rinsed after shucking to remove all traces of sand, and you don't want to dilute these delicious broths by dipping clams into them one after the other. The solution is to substitute littlenecks-small hardshell clams, the kind served on the half shell and used for pasta with clam sauce-for the mussels. These contain no sand at all, but because their shells are heavier, use 1 1/2 to 2 pounds of littlenecks to replace each pound of mussels. Proceed exactly as directed.
  • Mussels
  • Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.

CHINESE STEAMED MUSSELS



Chinese Steamed Mussels image

Make and share this Chinese Steamed Mussels recipe from Food.com.

Provided by Member 610488

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
3 garlic cloves, crushed and finely chopped
1 tablespoon fresh ginger, peeled and grated
1 fresno chile pepper, seeded and chopped
1 teaspoon guilin chili sauce (Lee Kum Kee brand)
1/4 cup shaoxing wine or 1/4 cup dry sherry
2 lbs mussels, washed and de-bearded
2 cups chinese beer (Tsingtao, Snow, or Harbin)
3 tablespoons light soy sauce
3 spring onions, chopped (whites separated and greens reserved for garnish)
1 handful fresh cilantro, roughly chopped (garnish)

Steps:

  • Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles and rice wine and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute.
  • Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce.
  • Sprinkle in the greens of the spring onions and the cilantro, serve immediately.

Nutrition Facts : Calories 324, Fat 11.9, SaturatedFat 2.1, Cholesterol 63.7, Sodium 1430.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.7, Protein 29.4

SPICY MUSSELS WITH CHINESE SEASONINGS



Spicy Mussels With Chinese Seasonings image

Provided by Florence Fabricant

Categories     one pot, appetizer

Time 40m

Yield 6 first-course servings

Number Of Ingredients 12

3 pounds fresh mussels
1 tablespoon peanut oil
1 medium onion, finely chopped
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1 teaspoon five-spice powder
1 1/2 cups rice wine or white wine
1/4 cup rice vinegar
2 tablespoons Chinese sesame oil
1/2 teaspoon chili oil, or to taste
Dash dark soy sauce, or to taste
2 tablespoons minced fresh scallions

Steps:

  • Scrub and debeard the mussels.
  • Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok. Add the onion, ginger and garlic and saute until tender but not brown. Stir in the five-spice powder, rice wine and vinegar. Bring to a simmer.
  • Add the mussels, cover and cook over medium heat until the mussels have opened. Transfer the mussels to individual dishes, discarding any that have not opened.
  • Stir the sesame oil into the broth and add the chili oil and soy sauce to taste. Pour the broth over the mussels, garnish with scallions and serve.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 658 milligrams, Sugar 1 gram, TransFat 0 grams

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

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