Thursday, August 27, 2009

#7: Mussels with Soy Sauce, Ginger, Scallions, Garlic and Jalapeno

I really need to come up with better names for these recipes. Anyway, after a week and a half, I finally got around to cooking some more mussels. I wanted to go with an Asian theme this time. In the past, I have very much enjoyed marinating tuna in soy sauce, white wine, garlic, scallions, ginger and jalapenos. When used in subtle proportions, these tasty ingredients add a ton of flavor to seafood without overwhelming it. It seemed inappropriate to serve the mussels with bread, so I made some plain jasmine rice to soak up all of the mussels' delicious juices. To round out the meal, I made a cold salad consisting of strips of cucumber tossed with ginger-key lime vinegar, sesame seeds, salt and a small amount of soy sauce. I drank a nice cold glass of ginger ale with this meal, but a nice medium-dry Riesling would have been better.

2 lbs. Mussels, cleaned and debearded
6 Scallions, sliced thin
3 cloves Garlic, minced
1 tbsp. grated Ginger
1 Jalapeno, minced
1/4 cup Soy sauce
1/2 cup Dry white wine
1 tsp. Fish sauce
1 cup Water
1 tbsp. Peanut oil
1/2 tsp. Salt

1) Heat peanut oil in a large pot over medium-high heat.

2) When the oil is hot, add scallions, ginger, garlic and jalapeno. Cook for 2-3 minutes.

3) At wine, soy sauce and fish sauce. Simmer for 2 minutes.

4) Add water. When water begins to simmer, add mussels. Cover and steam for 6 minutes.

Serve with rice and cucumber salad.


  1. What about doing mussels and fresh pasta, covering the mussels with the pasta to steam them open, like they talk about in Heat?

  2. Wow Really very nice recipe.. I'll surely try it out.. Looking very delicious in pictures.. I also love the soys sauce with different food. Thanks

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    1. what wine would go with this?