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Mussels: Yeo's Garlic Mussels

Source of Recipe


Sunset, October 2000






List of Ingredients



• 3 pounds mussels, beards removed, scrubbed
  
• 3 Tbsp butter or margarine
  
• 3 Tbsp chopped garlic
  
• 1-1/2 Tbsp cracked or coarse-ground pepper
  
• 6 Tbsp prepared oyster sauce
  
• .
  
• Sourdough bread (optional)
  






Instructions



1. Tap the shells of any mussels that gape; if they don't close, discard. Place mussels in a 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer until shells pop open, 5 to 10 minutes. Pour juices from pan and save.
   
   
2. In a 14-inch wok, 14-inch frying pan, or 5- to 6-quart pan over high heat, melt butter with garlic and pepper and stir until garlic is golden, 2 to 3 minutes. Add oyster sauce and reserved mussel-cooking liquid. Boil over high heat, stirring often, until sauce is reduced to about 1 cup, 5 to 6 minutes.
   
   
3. Pour mussels into wok; stir over high heat until well coated with sauce, 3 to 4 minutes. Ladle mussels and sauce into bowls; pluck mussels from shells and sop up sauce with bread, if desired.
   
   Makes 4 servings.