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Sesame-ginger steamed mussels.

Sesame-ginger Steamed Mussels

Offer mussels with crusty bread as a main dish or first course. 2 tablespoons sesame oil 1-1/2 tablespoons minced fresh ginger 3 cloves garlic, minced or pressed 2 green onions, minced 2 tablespoons soy sauce 1 cup each dry white wine or water and regular-strength chicken broth 2 pounds mussels Water 1 tabespoon cornstarch mixed with 1 tablespoon water 1/4 cup chopped coriander (cilantro)

In a 4- to 5-quart pan over medium-high heat, combine oil, ginger, and garlic; stir 1 minute. Remove from heat; add onion, soy sauce, wine, and chicken broth.

Scrub mussels under running water; pull beard free and sicard. Add mussels to sauce, cover, and bring to boiling. Reduce heat and simmer until mussels open, 3 to 5 minutes. With a slotted spoon, transfer mussels from pan to a serving bowl; keep warm. Stir cornstarch mixture into cooking liquid. Bring to a boil over high heat, stirring; mix in coriander. Pour liquid over mussels. Serves 2 or 3 as a main dish, or 6 as a first course.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Mar 1, 1985
Words:176
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