Yeo's Garlic Mussels

Yeo's Garlic MusselsRecipe
James Carrier
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.
Makes 4 servings


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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)


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.

Created date

March 2004

Nutritional Information

Calories 207
Caloriesfromfat 48 %
Protein 15 g
Fat 11 g
Satfat 5.8 g
Carbohydrate 12 g
Fiber 0.8 g
Sodium 1444 mg
Cholesterol 51 mg