STEAMED MUSSELS WITH CURRY (Chinese-American, for four as a first course, two as a main course)
1-1/2 tablespoons peanut oil
3 tablespoons finely sliced garlic
1 tablespoon finely shredded fresh ginger
2 pounds fresh mussels, well scrubbed and bearded
2 tablespoons Madras curry powder
2 tablespoons Shaoxing rice wine or dry sherry
1-1/2 tablespoons light soy sauce
1 teaspoon sugar
¼ cup homemade chicken stock or reduced-salt canned broth
3 tablespoons finely chopped scallions, for garnish
3 tablespoons finely chopped coriander, for garnish
- Heat a wok or large frying pan over high heat until it is hot. Swirl in the oil, and when it is very hot and slightly smoking, toss in the garlic and ginger and stir-fry 20 seconds, then chuck in the mussels and stir-fry for 1 minute. Now sprinkle in the curry powder and pour the rice wine and soy sauce over the mussels. Sprinkle on the sugar and ladle in the stock. Cover and continue to cook from 3 to 6 minutes, or until the mussels have opened wide. Start checking after 3 minutes and remove each mussel, as it opens, to a bowl with a slotted spoon. Discard any mussels that have not opened after 6 minutes.
- Return the mussels to the pan, give them a final stir and scatter the scallions and coriander on top. Serve at once with rice.
adapted from Ken Hom, Easy Family Recipes from a Chinese-American Childhood