Yeo's Garlic Mussels

Name: Yeo's Garlic Mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine; 3 Tbsps chopped garlic; 2 Tbsps cracked or coarse-ground pepper; 1 kilograms mussels, beards removed, scrubbed; 6 Tbsps prepared oyster sauce

Yeo's Garlic Mussels might be just the hor d'oeuvre you are searching for. This gluten free and pescatarian recipe serves 4. One portion of this dish contains roughly 22g of protein, 13g of fat, and a total of 253 calories. A mixture of mussels, garlic, coarse-ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Tap the shells of any mussels that gape; if they don't close, discard.

Ingredients you will need

Mussels

Pasta Shells

Place mussels in a 5- to 6-quart pan.

Ingredients you will need

Mussels

Equipment you will use

Frying 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.

Ingredients you will need

Pasta Shells

Water

Pop

Pour juices from pan and save.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Garlic

Pepper

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Oyster Sauce

Mussels

Sauce

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 you will need

Mussels

Pasta Shells

Bread

Sauce

Equipment you will use

Bowl

Ladle

Wok

Equipment

Ingredients

Servings:

3Tbsps

butter or margarine 3Tbsps

chopped garlic 2Tbsps

cracked or coarse-ground pepper 1kilograms

mussels, beards removed, scrubbed 6Tbsps

prepared oyster sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.