Name: Stir-Fried Mussels with Ginger and Scallions
Cuisine: China
Ingredients: 1 tablespoon salt; 10 cups water; 1 piece ginger, 1 inch wide, slightly smashed with cleaver; 2 teaspoons white vinegar; ¼ teaspoon salt; 1 teaspoon sugar; 1 teaspoon white vinegar; 1 teaspoon sesame oil; 1 teaspoon Shao-Hsing wine or sherry; 4 teaspoons cornstarch; Pinch of white pepper; 1½ teaspoons dark soy sauce; 1½ tablespoons oyster sauce; 1 cup scallions, washed, dried, with both ends trimmed, and cut into 1-inch pieces; 3 tablespoons shredded ginger; 1 cup Fish Broth; 1½ tablespoons peanut oil; 2 pounds mussels

Preparation info

Difficulty
Easy

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.

Ingredients

2 pounds mussels

Method

Clean mussels. Remove sand and beards, and wash at least 4 times, until thoroughly clean. Set aside.
Make the sauce and reserve.
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 in a large bowl. Reserve.<