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Steamed Mussels in Chinese Wine

   

Steamed Mussels in Chinese wine
Steamed mussels in Chinese wine

This is easy to whip up at home and so affordable too. I bought 500g mussels at the supermarket for only S$1. I can’t believe how cheap it is to cook this at home. The steps are so easy, this is truly fuss-free cooking at its best. Great for busy weekday nights.

Ingredients
Serves 2

- 500g mussels, scrubbed, beards pull out, discard shells which are broken/chipped (optional: soak in salt water for 1 hour for the mussels to purge out the sand)
- 1/4 cup Chinese wine (see cooking note 1)
- 1/4 cup water
- 3 chilli padi, deseeded, sliced finely (adjust to your liking)
- 2 shallots, chopped finely
- 3 cloves garlic, chopped finely
- 3 slices ginger
- 1 tbsp olive oil
- a few coriander leaves, roughly chopped (for garnishing)

Directions

1. Heat oil in wok. Stir fry chilli, shallot, garlic, ginger till fragrant.
2. Add mussels, wine and water, stir evenly to coat mussels in the wine, cover with lid and cook for about 5 minutes. Discard any shells that don’t open. Stir in some coriander leaves for garnishing and serve with rice.


Cooking Notes

1) The Chinese wine usually used in cooking is Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒.
2) You can substitute with white wine or sake if you do not have Chinese wine in your pantry.
3) If you add more mussels, increase cooking time by a few more minutes, and halfway through, stir the mussels so that those on top gets to the bottom to ensure even cooking.

                                           

Leave a Comment





47 Responses to “Steamed Mussels in Chinese Wine”

1 2 3 4
  1. ravenouscouple — October 6, 2009 @ 11:58 pm

    What a bargain! A simple and delicious recipe!

    Reply

  2. Ching — October 7, 2009 @ 12:01 am

    Wow, that is in fact very cheap! Love the fragrant of Chinese wine in this mussels.

    Reply

  3. lisaiscooking — October 7, 2009 @ 12:41 am

    Those are beautiful mussels with the blue tips! I’m always surprised at how inexpensive they are. This sounds delicious with ginger and garlic!

    Reply

  4. Peter — October 7, 2009 @ 3:38 am

    Mussels here are cheap but lately they are real cheap…$1/lb! That’s why I love mussels…delish & cheap!

    Reply

    • wiffy replied: — October 9th, 2009 @ 4:00 am

      Love all the times where you featured mussels. I know you like to cook with them too ;)

      Reply

  5. mycookinghut — October 7, 2009 @ 4:24 am

    I love mussels! 500g for $1 is really cheap! I pay £4 for 1kg….real expensive :(

    Reply

    • wiffy replied: — October 7th, 2009 @ 12:16 pm

      oh but I think the ones sold in your area are the black shell types. I think they taste better and would have cost a lot more in Singapore. In fact I’ve been looking for some black shells mussels to cook :D

      Reply

  6. Precious Pea — October 7, 2009 @ 8:34 am

    OOooo..i can imagine how good and sweet the mussel broth is..yummy! Hopefully they have fresh mussels at the market this weekend!

    Reply

    • wiffy replied: — October 7th, 2009 @ 12:16 pm

      I think there is an abundance of fresh seafood in Australia! Missed the fresh lobsters, prawns, fish and shell fish … it is seafood paradise ;)

      Reply

  7. Big Boys Oven — October 7, 2009 @ 8:43 am

    the mussels looked so amazingly lovely and freshness . . . one of my favourite dish too!

    Reply

  8. peachkins — October 7, 2009 @ 9:02 am

    this is a steal and its yummy too!

    Reply

  9. Selba — October 7, 2009 @ 9:43 am

    The mussels looks so pretty… and cooked with wine… ah… perfect!

    Reply

  10. mochachocolatarita — October 7, 2009 @ 2:33 pm

    wiffy, i love a good mussels dish…but it’s rather challenging for me to find fresh mussels in the market nearest to me T_T….your mussel dish looks beautiful and i love the asian touches

    Reply

    • wiffy replied: — October 9th, 2009 @ 3:55 am

      but I think there are plenty of fresh seafood and mussels in the outlying islands? My sister told me she had one of her best seafood meals at an island in HK, I’m so jealous :halo:

      Reply

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