Asian Mussel Recipe
We bought 2lb of wild maine mussels last night at Meijers in hopes we could reproduce the recipe for spicey asian mussels that we adore from the restaurant “Chinatown Café” in Middlesboro KY.
We have a decent knock off of their dish but it is far spicier than theirs.
Our recipe is:
2lb of mussels (de-bearded, and cleaned)
14oz Can Vegetable Stock
1Tbs Asian Chili Oil
1Tbs Dark Soy Sauce
2Tbs Hoisin Sauce
Freshly Ground Black Pepper
In a pot large enough to hold all the ingredients, add the vegetable broth, hoisin, chili oil, soy sauce, and freshly ground black pepper. Bring to a boil and add the mussels, return to a boil (covered) and cook until the shells of all the mussels have opened. Remove one of the shells of each mussel and return to the liquid. Serve hot.
