Mussels In Oyster Sauce Food

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 WITH CHILI, GARLIC AND BASIL

Steps:

• Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
• Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
• Add the oyster and fish sauce, stir and then add the stock and the mussels.
• Cover and cook on a medium heat, or until the mussels have opened and are cooked.
• Taste the sauce or it needs extra fish sauce or water.
• Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

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 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 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.