Steamed Mussels with Ginger and Shallots

Steamed Mussels with Ginger and Shallots

Health Rating
Prep Cook Ready in Servings
20 min 5 min 25 min 4
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Ingredients


40 large Blue mussel
2 tsp Fish sauce
1 slice Ginger root (minced)
1 medium Shallots (finely chopped)
1 stalk(s) Green onion, scallion, ramp (thinly sliced or chopped)
1 tbsp Sunflower oil
1/4 tsp White pepper (ground)
1/2 cup White wine

Instructions


Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.

Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add the oil and swirl to coat the base. Add the ginger and shallots and stir-fry until aromatic, about 30 to 40 seconds. Add the rice wine and fish sauce . Carefully add the mussels and cover with a lid. Allow the mussels to steam for 5 minutes, then uncover. Stir in the white pepper.

Discard any mussels that have not opened, then transfer to a serving dish along with the broth remaining in the pan. Sprinkle the scallions on top and serve.

Nutrition Facts

Per Portion

Calories 223  
Calories from fat 71  
Calories from saturated fat 10.5  
Total Fat 7.9  g
Saturated Fat 1.2  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.2  g
Monounsaturated Fat 3.0  g
Cholesterol 56  mg
Sodium 809  mg
Potassium 684  mg
Total Carbohydrate 8.3  g
Dietary Fiber 0.2  g
Sugars 0.5  g
Protein 24.1  g

Dietary servings

Per Portion


Meat 2.2

Energy sources


Pygal 10% 403.090987981 94.4318147177 15% 446.096507853 131.172287254 32% 420.258897018 227.388169639 43% 307.478715836 149.071225937 10% 15% 32% 43% Alcohol Carbohydrates Fat Protein
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