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Mussels in Soup
- Difficulty
Easy
By Yan-Kit So
Published 1997
The wok, with its wide hemispherical shape, is most conducive to cooking mussels, for it allows plenty of room for the mussels to cook and open quickly, and thus stay very juicy. If you like the taste of ginger at all, you will find the accompanying soup, marked by a subtle ginger and wine flavor, agreeable indeed.
Ingredients
2½-3 pounds 4 tablespoons 2-3
Method
- Scrub and wash the mussels thoroughly, one by one, until they are very clean. Pull off the “beards” between the shells and knock off the barnacles with the back of a knife. Discard any mussels that are broken or remain open when you tap them. Put in a colander to drain.
- Heat the wok over a high heat until smoke rises. Add the oil and swirl it around several times. A
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