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Now In: Recipes → All Countries → Appetizer → Poached Mussels on the Half Shell

Poached Mussels on the Half Shell
Refined yet simple to prepare, this Chinese hors d'oeuvre is balanced in flavor and texture; the slightly sweet bean sauce complements the briny mussels. Serve this light dish as an hors d'oeuvre or first course, accompanied with Sautéed Watercress and Garlic and Steamed Salmon with Black Bean Sauce (see recipes). Preparation hint: Cornstarch and water or other liquid mixed together is called a "slurry" and is used as a thickener in many Chinese dishes.
 
Base SKU: EG10
Cuisine: Chinese
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1 tablespoon(s) Vegetable oil
1 teaspoon(s) Minced garlic
1 teaspoon(s) Minced ginger
1/4 cup(s) Sweet red pepper, finely diced
1/2 cup(s) Shao Xing cooking wine
2 tablespoon(s) Light soy sauce
1 1/2 tablespoon(s) Oyster sauce
1 teaspoon(s) Sugar
to taste White pepper, ground
3 tablespoon(s) Cornstarch dissolved with an equal amount of cold water

Instructions:
1. Heat wok over highest possible heat until smoking-hot.
2. Add oil along with black beans, garlic, ginger, and red pepper. Stir-fry for 30 seconds.
3. Add stock, shaoxing, soy sauces, oyster sauce, sugar, salt, and white pepper.
4. Bring to a boil and allow to reduce for about 1 minute.
5. Thicken sauce by adding 1 tablespoon dissolved cornstarch until sauce returns to a boil and thickens. Add more cornstarch a teaspoon at a time until it reaches the consistency of oyster sauce.
6. Stir in scallions and take off heat; pour out of wok into a separate bowl and cool.
7. Meanwhile, bring a quart of salted water to a boil.
8. Add 4 or 5 mussels to boiling water. Watch closely; after a few seconds, they will begin to open. Using a slotted spoon, remove mussels as they open into a colander suspended over a bowl.
9. The mussels should be set and just heated through, almost raw in the center. If you want them more well-done, cook for an additional 10–20 seconds once they open.
10. Continue cooking the rest of the mussels, 4 or 5 at a time, until they all open; cool briefly.
11. To serve, discard the upper half of each shell, taking care to drain any liquid that may have accumulated.
12. Decoratively arrange mussels on a serving platter. Top each with a tablespoon of reserved sauce.
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