When I introduce my blog to people, they can't imagine how I was able to write over 150 recipes on Random Cuisine. Frequently, they asked me where I get my inspirations for cooking. As a foodie and I'm pretty sure this is the case for many other foodies, it is to check your local food market, see what items are on special and make a dish out of it. The reason is to narrow down our choices of what to cook.
Last week, mussels were on special. They are cheap and easy to cook. Once mussels open, it is ready to serve, but do not overcook it, otherwise it will taste rubbery. Last year in July, I made Mussels Marinières, a famous mussel dish in white wine sauce, this recipe went Top 9 on Foodbuzz. This time, I went for an Asian approach for cooking the mussels and it turns out pretty good.
Preparation Time: 5 mins + cleaning, about 20 mins
Cooking Time: about 8 mins, until mussels open.
1 celery stalk, sliced
2-3 tbsp ginger, cut in sticks
2 garlic cloves, minced
1-2 tsp soy sauce
1 tbsp oyster sauce
1/2 cup vegetable or chicken stock
2 lb mussels, cleaned
1 tbsp parsley, chopped (optional)
1. In a soup pot, heat oil over medium heat. Cook celery and ginger for 2-3 mins. Add in garlic and cook for 1 min until fragrant.
2. Add soy sauce, oyster sauce and stock. Combine and add in the mussels. Cover and cook until mussels have opened, about 5 mins.
3. Transfer mussels into serving bowl and pour sauce over it. Garnish with parsley.