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Steamed Mussels in Chinese Wine

Steamed Mussels Recipe

If you cook with more mussels, increase cooking time by a few more minutes.

If you don’t have Chinese wine, you may substitute with non-fruity dry white wine or Japanese sake.

Ingredients:

  • 500 grams mussels
  • 1 tbsp cooking oil
  • 3 chilli padi deseeded and sliced finely; to taste
  • 2 shallots finely chopped
  • 3 cloves garlic finely chopped
  • 3 slices ginger
  • 1/4 cup Shaoxing wine
  • 1/4 cup water
  • coriander roughly chopped or torn, to garnish

Directions:

  1. Prep the mussels. Scrub them with a hard bristles brush. Pull out the “beards”, if any. Discard shells which are broken or chip. Soak the mussels in salt water for 30 minutes for any sand or grit to be purged out. Rinse and drain the mussels.
  2. Stir-fry aromatics. Heat oil in wok. Add chilli, shallot, garlic and ginger. Stir-fry until fragrant.
  3. Steam mussels. Add cleaned mussels, Shaoxing wine and water. Stir to coat mussels evenly, cover with lid and simmer for 5 minutes. Halfway through cooking, stir the mussels so that those on top gets to the bottom of the wok to ensure uniform cooking. Discard any shells that remain closed. Garnish with coriander and serve with rice.
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53 comments on “Steamed Mussels in Chinese Wine”

  1. Pingback: Steamed Mussels | Kitchen, Jessamine.

  2. Pingback: Steamed Mussels (白酒煮青口) | blue asparagus

  3. Hi wiffy,
    I have been following your site ever since I started to gain an interest in
    Cooking, and I must say your beautiful n easy to follow recipes has sparked up
    Great interest in a newbie like me … Thank you :-)

    I have some enquiry n hope you can help too. I like to try this recipe of your
    Steamed mussles n your clam recipies as well. But I m quite unsure how to
    Handle them. You mention for the mussles, can soak them in salt water ?
    But I read in some cooking site that says you can’t soak or submerge mussles
    Or clams in water as it will KILL them, making it unsafe to eat.
    It’s there any truth ? Can advice me what it’s the proper cleaning methods
    For Clams as well as Mussels ? And those mussles packed in the Ntuc
    Supermarket wrapped in the clear wrap, are they still alive ?

    Appreciate your kind reply, as I really will like to try cooking clams or mussels but don’t want to end up with and upset yummy.

    Cheers, Nellyn

    • Hi Nellyn, the ones I use are not live clams or mussels. Personally I have not heard about not soaking them in salt water. Either live or dead clams, soaking them in salt water (natural sea salt in water) prior to cooking, helps to purge them from grit and sand. At least that’s what I learnt from my mum :)

    • Thanks for replyIng Wiffy.

      Then how to you know if the Mussels or Clams are LIVE ones ? I saw the mussels wrap n packet places in the cut fish section of NTUC , are these live or
      Dead. I though dead mussels or clams are inedible ??

    • Only those in the fish tank are live ones. Most of the clams or mussels sold in the markets are not live ones, for best results, cook it the same day you buy.

  4. Pingback: Steamed Mussels (白酒煮青口 – Bak jup ju chang hau) | Kitchen, Jessamine.

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