Steamed Mussels with Ginger Oyster Sauce
Serve these steamed mussels in a refreshing and savory ginger oyster sauce, along with steamed asparagus and baked french fries. It’s a lovely weekend meal that you can make with minimal effort. Perfect for a romantic dinner, a small party, or a cozy brunch.
- 2 tablespoons olive oil
- 6 to 8 asparagus spears
- 1 large thumb ginger
- 2 pound (1 kilogram) mussels
- 1/4 cup Shaoxing wine (or Japanese sake, or dry sherry)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 green onions , chopped
Mussels and asparagus
Remove the tough skin on the lower third of each asparagus spear with a peeler.
Chop half of the ginger into thin slices. Mince the rest of the ginger.
Rinse mussels with cold tap water.
Heat olive oil in a 5-quart dutch oven or a large pan (do not use a nonstick skillet, the mussels will damage the coating) until warm. Add asparagus. Cook until the surface is charred. If the asparagus is not cooked through yet, add a tablespoon of water and cover. Let steam for a minute, until tender. Transfer to a serving plate.
You should have enough oil in the pan. If not, add a tablespoon of oil. Add the sliced ginger and turn to medium high heat. Stir a few times until fragrant.
Add mussels into the skillet. Pour Shaoxing wine over the mussels. Stir a few times. Add 1/4 cup water. Cover immediately. Turn to medium heat when the steam starts coming out. Steam until the mussels open, 5 to 8 minutes. Gently shake the pan a few times during cooking.
Transfer mussels to a large bowl with a slotted spoon. Save the juice in the pot.
Add the remaining minced ginger, soy sauce, and oyster sauce. Bring to a boil.
Pour a few spoonfuls of the sauce over the cooked asparagus. Pour the remaining broth over the mussels.
Garnish with green onion and serve warm with baked french fries.
Serving: 306g | Calories: 300kcal | Carbohydrates: 19.1g | Protein: 28.6g | Fat: 12.2g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1287mg | Potassium: 856mg | Fiber: 1.2g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 29.7mg | Calcium: 80mg | Iron: 10.1mg