2 tbsp (30 ml) peanut oil
3 tbsp (45 ml) coarsely chopped garlic
2 tbsp (30 ml) finely grated ginger
3 tbsp (45 ml) coarsely chopped spring onions
3 lb (1.4 kg) fresh mussels, well scrubbed and beards removed
2 tbsp (30 ml) light soy sauce
3 tbsp (45 ml) water
Coriander (Cilantro) sprigs for garnish


Heat a wok or skillet over high heat until it is hot. Add the oil; when it is very hot and smoking slightly, add the garlic, ginger and spring onions. Stir-fry for 20 seconds. 

Add the mussels and stir-fry for one minute. Add the soy sauce and water. Cover and continue to cook for 5 minutes or until the mussels have opened.

Give the mixture a final stir before turning into a soup tureen or individual bowls. Garnish with coriander and serve.

Note: mussels must have opened. Discard any that have not opened.




This recipe is from How To Cook Fish -


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