Fresh shellfish is a special treat for us (Ari)Zonies, so I wanted something spocy and relatively easy to prepare (after all, it takes some time to scrub and debeard the mussels). The dish is great with fresh sourdough bread and a spicy gewertztraminer. Cut down on the pepper,if you have a tame tongue! Also, brown the garlic at MEDIUM; high can burn garlic quickly! Enjoy!
Yeo's Garlic Mussels
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.
More From Sunset
- 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. 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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