Mussels In Asian Style Recipes

JAPANESE DYNAMITE MUSSELS

Steps:

• Rinse the mussels under cold water. Remove meat from its shell and roughly chop.
• Mix the meat in a bowl with Kewpie, sriracha, soy sauce, lemon juice, 1 tablespoon of masago and scallions (reserve a bit of massago and scallions for garnish)
• Spoon the mixture back into the shells.
• Line a baking tray with foil and place the mussels on the tray.
• Broil at 450 degrees (a toaster oven works great for this) for about 10 minutes, until the tops are golden.
• Garnish with masago and scallions.

ASIAN STYLE MUSSELS

Steps:

• Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
• Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

ASIAN-STYLE MUSSELS

Steps:

• Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
• Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

SWEET AND SPICY MUSSELS WITH STIR FRIED ASIAN GREENS

Steps:

• Scrub mussels, remove beards.
• Heat oil in a wok or large frying pan, stir fry garlic and ginger until fragrant, add syrup, sauces, stock and juice, bring to the boil.
• Add mussels, reduce heat and simmer, covered, about 5 min's or until mussels open (discard any that don't).
• Remove mussels from pan, cover to keep warm.
• Return stock mixture to a boil. Add remaining ingredients to wok; stir fry until greens are just wilted.
• Return mussels to wok, stir fry until heated through.
• Accompany with steamed Jasmine rice if desired.