Stir-Fry Mussels with Ginger

Name: Stir-Fry Mussels with Ginger
Yield: Serves 4
Cuisine: China
Ingredients: 2.5 ml/½ tsp salt; 2.5 ml/½ tsp ground black pepper; 30 ml/2 tbsp Chinese wine or sherry; 150 ml/¼ pint/⅔ cup water; 3 garlic cloves, chopped; 30 ml/2 tbsp Chinese wine or sherry; 15 ml/1 tbsp chopped root ginger; 30 ml/2 tbsp vegetable oil; 450 g/1 lb live green-lipped or standard mussels, scrubbed and bearded; 450 g/1 lb live green-lipped or standard mussels, scrubbed and bearded

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Any kind of edible bivalve can be used, but green-lipped mussels are ideal for this dish. Mussels have a great affinity with aromatics such as ginger and garlic and, when steeped in a wine sauce, echo the French dish moules marinière. Hong Kong chefs sometimes use large clams instead.

Ingredients

450 g/1 lb live green-lipped or standard mussels, scrubbed and bearded
30 ml/

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Carefully check over the mussels, discarding any that have cracked shells, as well as any that are open and that do not snap shut when tapped on a firm surface.
Heat the oil in a wok and fry the ginger and garlic for 40 seconds, until light brown. Add the mussels and stir rapidly over high heat for 2 minutes, shaking the pan to move the mussels around.