Stir-fried mussels with shiitake mushrooms and lettuce

Stir-fried mussels with shiitake mushrooms and lettuce

I recently had the house to myself and decided to experiment with shellfish- since there was no-one to complain if it went wrong (and if it went right- which it did- I wouldn’t have to share the results).

I browsed through Kylie Kwong’s Heart and Soul and found a delicious looking recipe for abalone. But I thought this might be a tall order, even for my friendly local fishmongers, on such short notice, so I substituted mussels instead.

I halved the original quantities (since it was just for me), but these ingredients should make enough to serve 2.

Method

Heat the oil in a wok, add the mussel meat and stir-fry for 30 seconds. Remove from the wok and set aside. If you’re using mussels in their shells, steam them until they open and set aside any that don’t.

Add the garlic and ginger and stir-fry for 30 seconds.

Add the wine, mushrooms, chives, sugar, soy sauce, oyster sauce and chicken stock and stir fry for 1 minute.

Return the mussels to the wok with the vinegar, sesame oil, shallots, lettuce and spring onions and stir-fry for 1 minute. Serve immediately with the steamed rice.

Ingredients

  • 30 mussels (meat only- I couldn’t get any in their shells)
  • 1/3 cup peanut oil
  • 2 garlic cloves, finely diced
  • 2 tablespoons finely diced ginger
  • 2 tablespoons shao hsing wine (or dry sherry)
  • 1 cup finely sliced shiitake mushrooms
  • 1/3 bunch of chives, sliced into thirds
  • 1 ½ teaspoons white sugar
  • 1 tablespoon light soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon chicken stock (I substituted water)
  • 1 teaspoon Chinese black vinegar
  • A few drops of sesame oil
  • ¼ cup finely sliced red shallots
  • ¼ cup finely shredded iceberg lettuce leaves
  • ¼ cup spring onions, cut into julienne
  • Steamed rice (to serve)

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1 Comments

Deecoleman said on May 1, 2011 at 11:40a.m.
yum!