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