Steamed Mussels In Chinese Win Recipes

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Steps:

• Rinse and debeard the mussels.
• Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
• Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
• Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
• Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
• Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

STEAMED MUSSELS, ASIAN STYLE

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

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.

STEAMED MUSSELS IN CHINESE WIN

Steps:

• 1. Heat oil in wok. Stir fry chilli, shallot, garlic, ginger till fragrant. 2. Add mussels, wine and water, stir evenly to coat mussels in the wine, cover with lid and cook for about 5 minutes. Discard any shells that don't open. Stir in some coriander leaves for garnishing and serve with rice.