Mussels in Garlic Oyster Sauce
Ingredients:
Mussels (2lbs - rinsed & debearded)
Oyster Sauce (5 tablespoons available from Asian markets)
Garlic (3 large cloves - minced)
Fresh red Chillies (chopped - 1 to 2 tablespoons depending on level of heat)
Scallion (1 or 2, washed & chopped)
Water/broth (1/2 cup)
Cornstarch (1/2 teaspoon)
Prep time: 10-15mins
Cooking time: 15-20mins
Serves 2 entrees /4 sides
*Heat large pot on med/high - preferably a wok or a chef's pan/cassoulet
*Add oil & saute minced garlic & fresh chillies
*Add oyster sauce and water/broth
*Add mussels & saute until opened.
*Mix cornstarch with a tablespoon of water & add to pot to thicken sauce.
*Toss until mussels are coated
Serve immediately in wide shallow bowls with rice & garnish with chopped scallions (& cilantro if you have some).
Recipe is also excellent with clams & cockles, and can also be adapted for sauteed fish filets (lightly saute fish cubes until barely cooked. Set aside. Make sauce according to recipe then add fish back into sauce to finish cooking). Just adjust the saltiness by adjusting the dilution of oyster sauce & water.
If you have a hotplate on your boat, this is a fast easy recipe and needs only a few ingredients on hand (bare minimum is oyster sauce, garlic, cornstarch & water + bivalve/fish of choice).
