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Serves/Makes: 4 - 6

Ingredients:

• 2 pounds (1 kg) mussels (in shells)
• 4 tablespoons (60 mL) sesame oil
• 2 garlic cloves, minced
• 1 large onion, very thinly sliced
• 1/2 teaspoon (2.5 mL) ginger
• Crushed chilies, to taste
• 7 tablespoons (105 mL) chicken broth concentrate
• 4 cups (1 L) water
• 3 tablespoons (45 mL) soy sauce
• 2 tablespoons (30 mL) tomato paste
• 2 tablespoons (30 mL) hoisin sauce
• 1 tablespoon (15 mL) sugar
• 1 tablespoon (15 mL) rice vinegar
• Hot, boiling salted water

How to cook:

• Into a saucepan, preheat sesame oil stir-fry together garlic, onion, ginger and crushed chiles for 2 minutes.
• Stir in chicken broth concentrate, water, soya sauce, tomato paste, hoisin sauce, sugar and rice vinegar.
• Boil over high heat until well reduced.
• Meanwhile, scrub mussels boil mussels in hot, boiling salted water until shells open-up.
• Throw away unopened shells.
• Well coat opened mussels, in shells, with sauce.
• Reheat.
• Serve, really warm.

Note:

Serve over boiled vermicelli noodles or rice.

Comments:

Szechuan - This style of cooking originates from the Szechuan region of China . It is hot, spicy and full of flavour.
Szechwan pepper - is native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree.

This recipe for Szechuan Mussels serves/makes: 4 - 6

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Main Ingredient: Mussels
Preparation Method: Poached/Simmered
Cuisine: Chinese