Steamed Mussels With Minced Garlic Recipe

(suan rong zheng dan cai)

RECIPES OF CHINA

A popular way of cooking shellfish dish including mussels, clams and oysters. The shellfish can be boiled in advance, and refrigerated until just before they are ready to be steamed.

Ingredients :

12	Fresh mussels
8 cloves	Garlic
1 tsp	Chicken stock powder
1 tsp	Sugar
1 tsp	Cooking oil
1 tsp	Light soy sauce
1 piece	Red chili, finely chopped
1 stalk	Spring onion (scallion), finely sliced
`	Coriander (cilantro) leaf.

Method :

Pour water into a wok and bring to a boil, then put mussels in and cook until the shells open.
Remove, drain and discard one side of the shell. Arrange the half-shells with the mussel attached on a plate.
Thinly slice half of the garlic and gently fry in oil until crisp and golden brown.
Chop the remaining half finely and sprinkle over each mussel.
Follow by sprinkling the chicken stock powder, sugar and soy sauce.
Transfer plate to a steamer, over rapidly boiling water, and cook for approx. 3 - 5 minutes.
Remove from steamer, garnish with the fried garlic slices, chili, spring onion (cilantro) and coriander and serve immediately.

TIP: Here's a simple rule to select fresh shell fish. As a general rule, all shell fish should be closed when they a fresh; and opened when they are cooked !