Mussels And Pipis In Oyster Sauce Food

MUSSELS IN SPICY RED SAUCE

Steps:

• Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
• Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
• Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
• Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
• In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
• Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
• Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
• This sauce will keep 10 days in a well-sealed container in the refrigerator.
• Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
• Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
• Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

MUSSELS IN OYSTER SAUCE

Steps:

• Put the canola oil in a large pot over medium heat. Add the ginger and saute for 1 minute, then add the garlic and saute for 2 minutes more. Add the chili paste, soy sauce, oyster sauce, and chicken broth. Stir the ingredients to combine and bring to a simmer. Put the mussels in the pot and steam them with the lid on until the mussels have opened, about 5 to 8 minutes. Pour the mussels with their sauce into a serving dish and garnish with the sliced scallions.

MUSSELS STIR FRIED WITH CHILLI & BASIL

Steps:

• Method Check that all the mussels are closed. Gently tap any that aren't, and discard them if they do not close. Clean the mussels in a bowl of water, discarding the beards, then set aside. Pound the garlic and chillies together using a mortar and pestle. Heat the oil in a wok set over a high heat, then stir-fry the garlic and chilli mixture until golden brown. Add the roasted chilli paste, stir well, then mix in the mussels. Add the sugar, oyster sauce, soy sauce, fish sauce and chicken stock. Stir-fry for 2 minutes or until the mussels are cooked. Stir in the basil leaves and remove from the heat. Discard any mussels that have not opened up. Serve with rice.

MUSSELS IN WHITE WINE SAUCE

Steps:

• Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
• Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
• Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
• Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.

MUSSELS IN GARLIC BUTTER SAUCE

Steps:

• Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
• Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
• Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
• Place the mussels into individual dishes, discarding any mussels that won't open.
• Mix together the remaining butter, garlic and chopped parsley.
• Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS

Steps:

• First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
• Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
• Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.

MUSSELS AND PIPIS IN OYSTER SAUCE

Steps:

• Heat a wok and add about a centimetre of water to cover the bottom.
• Add the mussels and pipis and cover with a tight-fitting lid.
• Steam for a few minutes and remove shellfish to a bowl as they open.
• With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
• Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
• Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
• Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
• Serve in individual bowls with rice or fine egg noodles.