I always have a pack of frozen mussels in my freezer. And today, I found one more easy mussels recipe whose flavour is reminiscent to my home town!
Back in Hong Kong, I often had this Chinese style scallion sauce stir-fried with clams, in a Dai Pai Dong, a type of open-air food stall.
It is robust in flavour, has some kicks from the chilli, and it goes REALLY WELL with rice (also beer).
Benefits of Using Frozen Mussels
In the UK, clams are not popular and it’s difficult to find in supermarkets. So, I use frozen shelled mussels from a reliable and reputable brand, Picard, instead.
Using frozen shelled mussels has many benefits, and I think it’s even better when you use it in daily food and ease cooking.
First, I don’t have to prep the mussels, meaning no scrubbing shells, removing any beards and boiling. Second, you don’t have to worry that the mussels won’t open, meaning dead?! And third, it’s almost guarantee that all the mussels are plump if you buy from a good-quality brand!
Now, let us move on to the recipe and start cooking!
Ingredients
Serves: 2-3
- 150 g frozen shelled mussels, thawed
- 1-2 scallion, chopped into rings
- 2 shallots, finely diced
- 1/2 thumb-sized ginger
- 1 fresh chille, chopped
- Sauce
- ½ tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 1 tsp sugar
- 1 tsp fish sauce
How to Make Scallion Sauce Mussels in 10 mins
- Heat a little oil in a pan. Saute the scallion(save some green for garnish), shallots and ginger until fragrant. Meanwhile, mix all the sauce ingredients in a small bowl.
- Add in the mussels to saute until they look dried, about 2 minutes.
- Pour over the sauce, swirl the pan to spread the sauce evenly. Scatter over the remaining scallion, enjoy while it’s hot!
More Easy Seafood Recipes
- Toaster Grilled Mackerel
- Mackerel Simmered in Miso
- Make Fragrant Indian Fish Biryani at Home
- Shrimp Stuffed Peppers with Black Bean Sauce
