Name: Mussels with Ginger and Spring Onions
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: Serves 4-6
Cuisine: Chinese
Ingredients: 1 tablespoons groundnut (peanut) oil; 1.4kg (3 lb) fresh mussels, well scrubbed and beards removed; 3 tablespoons coarsely chopped spring onions; 3 tablespoons water; 2 tablespoons light soy sauce; 2 tablespoons finely shredded fresh ginger; 3 tablespoons coarsely chopped garlic; handful fresh coriander sprigs

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
15 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

I am delighted that mussels have come back into fashion. They are economical and quick to cook. All they need in the way of preparation is a quick scrub under cold running water to remove all the sand. I love the way they are out of the pan and on the table in Minutes. Make in double quantities for larger gatherings.

Ingredients

1 tablespoons groundnut (peanut) oil
3 tablespoons coarsely chopped garlic

Method

Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 20 seconds.
Add the mussels and stir-fry for 1 minute.
Now add the soy sauce and water. Cover and continue to cook for 5 Minutes or until all the mussels have opened. Discard any that have not ope

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Mussels with Ginger and Spring Onions

Ingredients

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