Best 8 Chinese Steamed Mussels Recipes

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.

MUSSELS IN OYSTER SAUCE

Steps:

• Put the canola oil in a large pot over medium heat. Add the ginger and saute for 1 minute, then add the garlic and saute for 2 minutes more. Add the chili paste, soy sauce, oyster sauce, and chicken broth. Stir the ingredients to combine and bring to a simmer. Put the mussels in the pot and steam them with the lid on until the mussels have opened, about 5 to 8 minutes. Pour the mussels with their sauce into a serving dish and garnish with the sliced scallions.

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 WITH SOY

Steps:

• Put oil in saucepan large enough for all of the mussels. Turn heat to medium. One minute later, add scallions, ginger and garlic. Cook, stirring occasionally, for about a minute.
• Add mussels, turn heat to high, and cover pot. Cook, shaking pot occasionally, until all (or nearly all) of them open, about 10 minutes. Turn off heat.
• Scoop mussels into serving bowl. Add soy sauce to liquid, and then pass liquid through a fine strainer (or a coarse strainer lined with cheesecloth). Pour liquid over mussels, and serve.

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

STEAMED MUSSELS I

Steps:

• Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

STEAMED MUSSELS

Steps:

• Wash all the mussels, and scrub them if they seem at all gritty. Scrape away any beard. Chop up the shallots, toss them into a large heavy pot, and pour in the wine. Bring to a boil and simmer for 2 minutes, to reduce the wine slightly, then dump in all the mussels. Cover the pot, and cook over brisk heat until all the shells have opened (if any have remained firmly shut after the rest have opened, discard them). Dish up into a warm bowl as many mussels as your healthy appetite dictates, scatter a small handful of chopped parsley over them, and spoon most of the liquid on top.
• Shell the remaining mussels, and pack them and the broth tightly in a refrigerator container, reserving about a dozen handsome shells.
• I got the idea for these seasonings out of Ken Hom's engaging book Easy Family Recipes from a Chinese-American Childhood. He remembers how his family enjoyed this treat, using chopsticks and accompanying the mussels with a bowl of rice. So, if you want to do the same, get the rice going first (see page 169). Pour the liquid from the remaining mussels into a small pot; you'll want about 1/2 cup; if you haven't enough add some light chicken broth to make it up. Cut a medium clove of garlic into slivers, and scatter them into the liquid. Grate some fresh ginger-about 1/2 teaspoon-directly into the pot, stir in 1/2 teaspoon good curry powder, a splash of dry sherry, 2 teaspoons soy sauce, and a generous pinch of sugar. Bring to a gentle boil and simmer for a few minutes, then fold in most of the remaining mussels (you want to reserve eight to twelve, depending on their size, for the third round). Simmer just long enough to heat the mussels, then spoon them over a serving of warm rice. Sprinkle on a chopped scallion and a tablespoon or so of chopped cilantro or parsley.
• I like to have the remaining mussels bathed in a chilled sauce and returned to their shells. It makes a nice offering if someone stops by for a drink, or just to enjoy alone. Prepare a vinaigrette with 2 teaspoons red wine vinegar, a large pinch of salt, and 2 tablespoons olive oil. Add about 1/4 red pepper cut into small dice, 2 chopped scallions, 1/2 hard-boiled egg, chopped, and a couple of tablespoons chopped parsley (if you have some tarragon, that's good, too). Marinate the reserved mussels in this sauce for an hour or so, or even overnight. Spoon the mussels into the reserved shells; you may want to use two mussels, if they are very small, per shell. Drizzle the remaining vinaigrette over them. Eat by just sucking the mussel from the shell into your mouth.
• Sometimes I prefer my mussels in the shell warm instead of chilled. Recently I noticed them on a bistro menu in Paris served in escargot butter, and I ordered them. They came on an escargot plate, swimming in heady garlic butter, and they were scrumptious-better than snails usually are. So, of course, I've been doing them that way chez moi ever since.
• For the escargot butter: Mash 2 tablespoons butter with 1 fat clove of garlic and 1 shallot, both finely minced, then dried by squeezing them in a towel. Add pepper to taste, and work in about 1 tablespoon chopped fresh parsley. Then all you need do is tuck one or two mussels, depending on their size, into the indentation in the escargot plate, and top it with about 1/2 teaspoon of the snail butter. Fill up as much of the snail plate as you like, and pop into a 400° oven, cooking until the contents are hot and bubbling-about 5 minutes. If you have any leftover snail butter, it's good on any kind of fish or seafood, and even vegetables. Make double the quantity the next time if you find it's something you want to have handy. You can freeze it, too.

STEAMED MUSSELS

Steps:

• Place the olive oil, lemon juice, water and garlic in a large pot over medium-high heat. Bring to a boil. Add the mussels, in batches if necessary, and cover the pot. Cook, shaking the pot occasionally, until all the mussels open, about 4 minutes. Remove the mussels, letting any liquid in the shells drip back into the pot.