Mussels recipe with picture


1 kg. fresh cleaned mussels,
2 Tbsp. vegetable or light olive oil,
1 tsp. chopped garlic,
1 tsp. finely chopped ginger,
1 cup sliced celery,
1 Tbsp. chopped onion,
1/3 cup diced multi-color 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.


1. Heat the oil in a large skillet over high temperature and saute the garlic, onion, ginger and diced vegetables for 3-4 minutes.

2. Add the mussels and when they start opening, deglaze with the white wine.

3. Add the chicken base and oyster sauce two minutes later and cook for another four minutes in order to reduce the sauce.

4. At the end, remove any unopened mussels and add the fresh cilantro.

5. 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.

See my other mussels recipe, here.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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