RECIPE TITLE "Poached Mussels on the Half Shell" Author: EthnicGrocer
15 min. + 30 min.moderate
1 teaspoon(s) Minced garlic
2 tablespoon(s) Light soy sauce
1 1/2 tablespoon(s) Oyster sauce
1 teaspoon(s) Minced ginger
1 tablespoon(s) Vegetable oil
1/2 cup(s) Shao Xing cooking wine
1/4 cup(s) Sweet red pepper, finely diced
24 Mussels, scrubbed, "beard" removed
1 teaspoon(s) Sugar
to taste White pepper, ground
3 tablespoon(s) Cornstarch dissolved with an equal amount of cold water
2 Scallions, finely chopped
1. Heat wok over highest possible heat until smoking-hot.
2. Add oil along with black beans, garlic, ginger, and red pepper. Stir-fry for 30 seconds.
3. Add stock, shaoxing, soy sauces, oyster sauce, sugar, salt, and white pepper.
4. Bring to a boil and allow to reduce for about 1 minute.
5. Thicken sauce by adding 1 tablespoon dissolved cornstarch until sauce returns to a boil and thickens. Add more cornstarch a teaspoon at a time until it reaches the consistency of oyster sauce.
6. Stir in scallions and take off heat; pour out of wok into a separate bowl and cool.
7. Meanwhile, bring a quart of salted water to a boil.
8. Add 4 or 5 mussels to boiling water. Watch closely; after a few seconds, they will begin to open. Using a slotted spoon, remove mussels as they open into a colander suspended over a bowl.
9. The mussels should be set and just heated through, almost raw in the center. If you want them more well-done, cook for an additional 10?20 seconds once they open.
10. Continue cooking the rest of the mussels, 4 or 5 at a time, until they all open; cool briefly.
11. To serve, discard the upper half of each shell, taking care to drain any liquid that may have accumulated.
12. Decoratively arrange mussels on a serving platter. Top each with a tablespoon of reserved sauce.