Best Spicy Mussels With Chinese Seasonings Recipes

CHINESE STEAMED MUSSELS

Steps:

• Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles and rice wine and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute.
• Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce.
• Sprinkle in the greens of the spring onions and the cilantro, serve immediately.

SWEET AND SPICY MUSSELS WITH STIR FRIED ASIAN GREENS

Steps:

• Scrub mussels, remove beards.
• Heat oil in a wok or large frying pan, stir fry garlic and ginger until fragrant, add syrup, sauces, stock and juice, bring to the boil.
• Add mussels, reduce heat and simmer, covered, about 5 min's or until mussels open (discard any that don't).
• Remove mussels from pan, cover to keep warm.
• Return stock mixture to a boil. Add remaining ingredients to wok; stir fry until greens are just wilted.
• Return mussels to wok, stir fry until heated through.
• Accompany with steamed Jasmine rice if desired.

WOK STIRRED MUSSELS AND RICE STICK NOODLES SPICY BLACK BEAN SAUCE

Steps:

• Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.

SPICY MUSSELS WITH CHINESE SEASONINGS

Steps:

• Scrub and debeard the mussels.
• Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok. Add the onion, ginger and garlic and saute until tender but not brown. Stir in the five-spice powder, rice wine and vinegar. Bring to a simmer.
• Add the mussels, cover and cook over medium heat until the mussels have opened. Transfer the mussels to individual dishes, discarding any that have not opened.
• Stir the sesame oil into the broth and add the chili oil and soy sauce to taste. Pour the broth over the mussels, garnish with scallions and serve.