Stir-Fried Mussels with Ginger and Scallions

Geung Chung Chau Har Hin

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Here is another dish using those Cantonese “black clams.” Although you will find the cooking process similar to that of the previous recipe, the taste is very different.


  • 2 pounds mussels


  1. Clean mussels. Remove sand and beards, and wash at least 4 times, until thoroughly clean. Set aside.
  2. Make the sauce and reserve.
  3. In a large pot, place the boil ingredients over high heat. Cover and bring to a boil. Add the mussels and stir. When the mussels open, use a pair of tongs to remove them from the pot and place them i