Gastronomixs

Asian-style stir-fried mussels

A fantastic recipe infused with the flavours and aromas of Asian cuisine. Make sure you add the ingredients in the correct order to avoid scorching the delicate vegetables and to ensure they retain their subtle flavours.

Asian-style stir-fried mussels

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Ingredients

1

kg

mussels

2

tbsp

spring onion, cut into very thin strips (julienne)

1

tbsp

ginger root, cut into very thin strips (julienne)

1

tsp

garlic, cut into very thin strips (julienne)

1

tsp

red pepper, cut into very thin strips (julienne)

2

tbsp

white miso

1

tbsp

sherry vinegar

3

tbsp

rice oil

1

dl

sake

Preparation method

  • Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
  • Mix the thin vegetables strips with the white miso and sherry vinegar and set aside.
  • Heat up a wok until it starts to smoke and add a few tablespoons of rice oil.
  • Add the mussels and stir-fry over a high heat.
  • Add the sake after a minute before covering the wok with a lid and leaving the mussels to stew for about 4 minutes.
  • Push the mussels to one side and mix the vegetable/miso mixture with the liquid from the mussels.
  • Now stir everything together to coat the mussels with the liquid and vegetables.
  • Add a few twists of black pepper and thinly chopped spring onions to the dish just before serving.

Serving suggestions

  • Delicious with yuzu mayonnaise.
  • Delicious with miso mayonnaise and Asian spiced fries.
  • Very tasty with cold green tea noodles dressed with lime juice and sesame oil.
  • Continue preparing it as part of a fish dish.

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