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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Cook baked french fries with sriracha honey sauce. Twenty minutes before the fries are ready, prep and cook the mussels.
- 2
Remove the tough skin on the lower third of each asparagus spear with a peeler.
- 3
Chop half of the ginger into thin slices. Mince the rest of the ginger.
- 4
Rinse mussels with cold tap water.
- 5
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.
- 6
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.
- 7
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.
- 8
Transfer mussels to a large bowl with a slotted spoon. Save the juice in the pot.
- 9
Add the remaining minced ginger, soy sauce, and oyster sauce. Bring to a boil.
- 10
Pour a few spoonfuls of the sauce over the cooked asparagus. Pour the remaining broth over the mussels.
- 11
Garnish with green onion and serve warm with baked french fries.