Gingered Mussels Recipe

Gingered Mussels

Serves 4
Fresh local mussels steam quickly in a delicious Asian broth Gingered Mussels.


  • 3 Tbsp peanut oil
  • 1 Tbsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp oyster sauce
  • 1/2 tsp red chili flakes, more to taste (optional)
  • 3 lbs fresh mussels, cleaned
  • 1/2 cup rice wine or dry sherry


  1. In a Dutch oven or large heavy pot, heat the peanut oil. Add the garlic, ginger, cilantro, oyster sauce, and chili peppers. Cook for 1 to 2 minutes.
  2. Add the mussels and rice wine. Cover and cook for 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.
  4. NOTE:
  5. Mussels grow a “beard” which should be trimmed off and the shell scrubbed before cooking.

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