Gingered Mussels Recipe

Gingered Mussels

Serves 4

Fresh local mussels steam quickly in a delicious Asian-inspired broth.


  • 3 tablespoons peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon grated, peeled fresh ginger root
  • 2 tablespoons chopped cilantro
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon crushed red pepper flakes, more to taste
  • 3 pounds fresh mussels, scrubbed and beards removed
  • 1/2 cup rice wine or dry sherry


  1. In a Dutch oven or large heavy pot, heat peanut oil over medium-high heat. Add garlic, ginger, cilantro, oyster sauce, and chili flakes. Cook 1 to 2 minutes.
  2. Add mussels and rice wine. Cover and cook 5 minutes or until all the mussels are open; discard any mussels that remain closed.
  3. Spoon mussels into shallow serving bowls and spoon cooking liquid over mussels. Serve with cooked rice, noodles or bread, if desired.


Amount Per Serving (based on 4 servings)
Calories: 280
Fat: 14 g
Saturated Fat: 1.5 g
Cholesterol: 45 mg
Sodium: 600 mg
Carbohydrates: 9 g
Fiber: 0 g
Sugar: 0 g
Protein: 21 g
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