Yeo's Garlic Mussels

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 48%
  • Protein: 15g
  • Fat: 11g
  • Saturated fat: 5.8g
  • Carbohydrate: 12g
  • Fiber: 0.8g
  • Sodium: 1444mg
  • Cholesterol: 51mg


  • 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. 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. 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. 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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