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      RECIPE TITLE "Poached Mussels on the Half Shell" Author: EthnicGrocer

    yields4 servings time 15 min. + 30 min.difficultymoderate


    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.

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