Recipe: SWEET AND SPICY MUSSELS
SWEET AND SPICY MUSSELS WITH STIR-FRIED ASIAN GREENS
1kg large black mussels
1 tablespoon peanut oil
1 clove garlic, crushed
40g fresh ginger, very fine chopped
1/3 cup (80ml) pure maple syrup
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 cup (60ml) fish stock
1 tablespoon lemon juice
4 medium size green onions (spring onions),
300g baby bok choy, chopped coarsely
400g gai larn, chopped coarsely
2 cups (160g) bean sprouts
How to do:
Scrub mussels and remove beards.
Heat oil in a wok, or large pan,
Stir-fry garlic and ginger until fragrant.
Add syrup, sauces, stock and juice, bring
To the boil. Add mussels.
Reduce heat, simmer, covered, about 5 minutes
Or until mussels open. Discard any that do not.
Remove mussels, cover and keep warm.
Return stock mixture to a boil.
Add remaining ingredients to wok, stir-fry
Until greens are just wilted.
Return mussels to the wok.
Stir-fry until heated through again.
Serve immediately. You can accompany this dish
With steamed jasmine rice or French bread.
And, of course, a glass of semi dry white wine.
Use a stiff brush to scrub mussels under cold water.
To remove beards: Pull them out between your
Thumb and a small kitchen knife.
All OPEN mussels BEFORE COOKING and all CLOSED
Mussels AFTER COOKING through away.
Gai larn (a Chinese broccoli) is not always available
Here. Use instead same amount of local market greens,
Like culantro Or spinach or celery leaves. But mixed !
Don't confuse Panama culantro with coriander.