1 kg. fresh cleaned mussels, 2 Tbsp. vegetable oil, 1 tsp. chopped garlic, 1 tsp. finely chopped ginger, 1 cup sliced celery, 1 Tbsp. chopped onion, 1/3 cup diced multicolor peppers, 1/3 cup diced tomatoes, 1 Tbsp. sliced scallions, 1 Tbsp. oyster sauce, 1/2 cup chicken soup base, 1 tsp. chopped cilantro, 50 ml. white wine.
Recipe: Heat the oil in a large skillet over high temperature and saute the garlic, onion, ginger and diced vegetables for 3-4 minutes. Add the mussels and when they start opening, deglaze with the white wine. Add the chicken base and oyster sauce two minutes later and cook for another 3-4 minutes to reduce the sauce. At the end remove any unopened mussels and add the fresh cilantro. Serve the oriental mussels in a bowl and pour the sauce over them.
I created this mussels recipe for a tapas bar with some fusion influence, and it has been a tremendously successful item in the menu ever since.
