Mussels Chinoise Recipes

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MUSSELS CHINOISE



Mussels Chinoise image

Provided by Jacques Pepin

Categories     dinner, main course

Time 20m

Yield 6 servings

Number Of Ingredients 9

6 pounds mussels (about 14 to the pound)
1 medium-size onion (6 ounces), peeled and chopped coarse (1 1/2 cups)
3 ripe tomatoes (about 1 pound), cut in half, seeds and juice pressed out and flesh cut into 1/2-inch cubes (3 cups)
1 1/2 tablespoons Chinese oyster sauce
1 tablespoon hot Chinese chili sauce (more or less, depending on your tolerance for spicy food)
1 1/2 tablespoons dark sesame oil
1 1/2 tablespoons canola oil
1/2 cup coarsely chopped coriander (cilantro)
6 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons)

Steps:

  • Remove and discard the dried beards from the mussels and wash the mussels thoroughly at least twice under cool water, rubbing them against one another to help dislodge any sand.
  • Put the mussels in a large nonreactive stockpot with the rest of the ingredients. Bring to a boil over high heat. When the mixture begins to boil, stir well, cover, reduce the heat to low and cook 7 to 8 minutes, stirring occasionally, until all shells have opened.
  • Divide the mussels among six plates and spoon some of the juices over them. Serve immediately.

Nutrition Facts : @context http, Calories 506, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1466 milligrams, Sugar 4 grams, TransFat 0 grams

CHINESE STEAMED MUSSELS



Chinese Steamed Mussels image

Make and share this Chinese Steamed Mussels recipe from Food.com.

Provided by Member 610488

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
3 garlic cloves, crushed and finely chopped
1 tablespoon fresh ginger, peeled and grated
1 fresno chile pepper, seeded and chopped
1 teaspoon guilin chili sauce (Lee Kum Kee brand)
1/4 cup shaoxing wine or 1/4 cup dry sherry
2 lbs mussels, washed and de-bearded
2 cups chinese beer (Tsingtao, Snow, or Harbin)
3 tablespoons light soy sauce
3 spring onions, chopped (whites separated and greens reserved for garnish)
1 handful fresh cilantro, roughly chopped (garnish)

Steps:

  • Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles and rice wine and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute.
  • Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce.
  • Sprinkle in the greens of the spring onions and the cilantro, serve immediately.

Nutrition Facts : Calories 324, Fat 11.9, SaturatedFat 2.1, Cholesterol 63.7, Sodium 1430.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.7, Protein 29.4

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