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Ingredients
2 tablespoons peanut or canola oil
¼ cup roughly chopped scallions
1 tablespoon roughly chopped ginger
2 cloves garlic, lightly smashed
4 pounds mussels (or 6 to 8 pounds hard-shell clams), well washed
1 tablespoon soy sauce
Nutritional analysis per serving (4 servings)
18 grams carbs; 127 milligrams cholesterol; 460 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 1518 milligrams sodium; 55 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in saucepan large enough for all of the mussels. Turn heat to medium. One minute later, add scallions, ginger and garlic. Cook, stirring occasionally, for about a minute.
- Step 2
Add mussels, turn heat to high, and cover pot. Cook, shaking pot occasionally, until all (or nearly all) of them open, about 10 minutes. Turn off heat.
- Step 3
Scoop mussels into serving bowl. Add soy sauce to liquid, and then pass liquid through a fine strainer (or a coarse strainer lined with cheesecloth). Pour liquid over mussels, and serve.
Private Notes