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.
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|Date:||Mar 1, 1985|
|Next Article:||Bosnian stew.|