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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Chef Yeo stirs only the fresh-steamed mussels into the sauce, but Sunset adds the mussel-cooking juices and boils the sauce briefly to concentrate it. Oyster sauce is sold in well-stocked supermarkets and Asian food stores. Ingredients:
3 pounds mussels, beards removed, scrubbed |
3 tablespoons butter or margarine |
3 tablespoons chopped garlic |
1 1/2 tablespoons cracked or coarse-ground pepper |
6 tablespoons prepared oyster sauce |
sourdough bread (optional) |
Directions:
1. Tap the shells of any mussels that gape; if they don't close, discard. Place mussels in a 5- to 6-quart pan. Add 1/2 cup water, cover, and bring to a boil over high heat. Reduce heat and simmer until shells pop open, 5 to 10 minutes. Pour juices from pan and save.
2. In a 14-inch wok, 14-inch frying pan, or 5- to 6-quart pan over high heat, melt butter with garlic and pepper and stir until garlic is golden, 2 to 3 minutes. Add oyster sauce and reserved mussel-cooking liquid. Boil over high heat, stirring often, until sauce is reduced to about 1 cup, 5 to 6 minutes.
3. Pour mussels into wok; stir over high heat until well coated with sauce, 3 to 4 minutes. Ladle mussels and sauce into bowls; pluck mussels from shells and sop up sauce with bread, if desired.
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