Stir-Fried Mussels with Ginger and Scallions

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

Geung Chung Chau Har Hin

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

Asia
China
Cantonese
Guangdong Province
Sauce
Pescatarian

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 i