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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These are so easy to make and so delicious. You can serve them as a main course (I like to have them as a light lunch) or an appetizer. It's just a matter of how many you put on the plate. I figure about a dozen per person for a starter, and 2 to 2 1/2 dozen as a main course. Ingredients:
mussels (see above description for how many); cleaned and de-bearded |
grapeseed oil (it's a good neutral oil that has a high smoke point) |
2 serrano or thai chilies, split |
1 clove garlic, smashed |
1 bay leaf, crumbled |
1/2 cup dry white wine (or as needed depending on how many mussels you are making) |
special equipment: a wok |
Directions:
1. Heat the wok over high heat, add some oil to coat the bottom and have about 1/4 inch sitting in the base of the wok. Add the chilies and garlic and quickly toss them in the oil. Add the mussels and toss with the oil, stir (keep them moving around the wok, changing the bottom ones with the top ones); when half of them are opened, add the bay leaf; toss, then add the wine; immediately light on fire with a match (this is what makes them smokey, you can omit this step and they will still be good, just not as smokey) continue cooking and stirring them until they have opened. Once most all of them are open, discard any unopened ones. Serve in a deep wide bowl, pouring some of the sauce over them along with some crusty bread.
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