Yeo’s Garlic Mussels

Yeo’s Garlic Mussels
James Carrier
Yields Makes 4 servings
AuthorChris Yeo
Notes: Chef Yeo stirs only the fresh-steamed mussels into the sauce, but Sunset adds the mussel-cooking juices and boils the sauce briefly to concentrate it. Oyster sauce is sold in well-stocked supermarkets and Asian food stores.

Ingredients

 3 pounds mussels, beards removed, scrubbed
 3 tablespoons butter or margarine
 3 tablespoons chopped garlic
 1 1/2 tablespoons cracked or coarse-ground pepper
 6 tablespoons prepared oyster sauce
  Sourdough bread (optional)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 207Calories from Fat 48
% Daily Value *
Total Fat 11g17%
Saturated Fat 5.8g29%
Cholesterol 51mg17%
Sodium 1444mg61%
Total Carbohydrate 12g4%
Dietary Fiber 0.8g4%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Tap the shells of any mussels that gape; if they don't close, discard. Place mussels in a 5- to 6-quart pan. Add 1/2 cup water, cover, and bring to a boil over high heat. Reduce heat and simmer until shells pop open, 5 to 10 minutes. Pour juices from pan and save.

Step 2
2

In a 14-inch wok, 14-inch frying pan, or 5- to 6-quart pan over high heat, melt butter with garlic and pepper and stir until garlic is golden, 2 to 3 minutes. Add oyster sauce and reserved mussel-cooking liquid. Boil over high heat, stirring often, until sauce is reduced to about 1 cup, 5 to 6 minutes.

Step 3
3

Pour mussels into wok; stir over high heat until well coated with sauce, 3 to 4 minutes. Ladle mussels and sauce into bowls; pluck mussels from shells and sop up sauce with bread, if desired.

Ingredients

 3 pounds mussels, beards removed, scrubbed
 3 tablespoons butter or margarine
 3 tablespoons chopped garlic
 1 1/2 tablespoons cracked or coarse-ground pepper
 6 tablespoons prepared oyster sauce
  Sourdough bread (optional)

Directions

Step 1
1

Tap the shells of any mussels that gape; if they don't close, discard. Place mussels in a 5- to 6-quart pan. Add 1/2 cup water, cover, and bring to a boil over high heat. Reduce heat and simmer until shells pop open, 5 to 10 minutes. Pour juices from pan and save.

Step 2
2

In a 14-inch wok, 14-inch frying pan, or 5- to 6-quart pan over high heat, melt butter with garlic and pepper and stir until garlic is golden, 2 to 3 minutes. Add oyster sauce and reserved mussel-cooking liquid. Boil over high heat, stirring often, until sauce is reduced to about 1 cup, 5 to 6 minutes.

Step 3
3

Pour mussels into wok; stir over high heat until well coated with sauce, 3 to 4 minutes. Ladle mussels and sauce into bowls; pluck mussels from shells and sop up sauce with bread, if desired.

Yeo’s Garlic Mussels
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