There’s more to mussels than making a soup or baking them on the half shell to make delicious finger food. Mussels are so versatile that you can turn them into just about anything, including pasta dishes (see the list after the recipe), omelets and stir fries like this mussels and shiitake mushrooms with oyster sauce.
The mussels are steamed until they open and they are added to the rest of the ingredients at the last minute to make sure they don’t get overcooked.
- 1/2 kilogram fresh mussels soaked and “beards” pulled out (see post on soaking molluscs)
- 1 tablespoon vegetable cooking oil
- 1 small onion finely sliced
- 1 teaspoon minced garlic
- 1 small carrot thinly sliced
- 1 stalk celery thinly sliced
- 4 to 5 shiitake mushrooms (if using dried, soak them first until rehydrated), stems discarded and caps sliced
- salt to taste
- pepper to taste
- 2 tablespoons oyster sauce
- drizzle sesame seed oil
- sliced scallions or parsley or cilantro, for garnish
Place the mussels in a large shallow heat-proof bowl. Steam over briskly boiling water just until the shells open, about five minutes (see post on steaming). Remove immediately from the heat. Drain. Save the liquid in the bowl.
Cool the mussels a bit then discard the empty half of the shells.
Heat the cooking oil in a wok or frying pan.
Saute the onion for half a minute. Add the garlic and continue sautéing for another half a minute.
Add the carrot, celery and mushroom caps. Pour in the liquid from the mussels. Season with salt and pepper. Cook over high heat, uncovered, until most of the liquid has been soaked up by the mushrooms.
Add the mussels to the pan. Sprinkle with salt and pepper. Pour in the oyster sauce. Stir fry just until the mussels are heated through. Turn off the heat. Drizzle in the sesame seed oil.
Transfer to a platter. Garnish your stir fried mussels and shiitake mushrooms with oyster sauce with sliced greens. Serve immediately.