Best 2 Mussels In Oyster Sauce Recipes

**Mussels in Oyster Sauce: A Culinary Symphony of Flavors and Textures**

Indulge in the delectable symphony of flavors and textures that is mussels in oyster sauce, a culinary masterpiece that tantalizes the taste buds and leaves you craving for more. Plump, succulent mussels, bathed in a velvety oyster sauce, create a harmonious balance of briny sweetness and umami richness. This delectable dish is a symphony of flavors, with the briny sweetness of the mussels playing in harmony with the savory richness of the oyster sauce. It is a symphony of textures, with the tender chewiness of the mussels contrasting with the silky smoothness of the sauce. And it is a symphony of aromas, with the briny scent of the sea mingling with the heady fragrance of garlic and ginger. This article presents a collection of irresistible recipes that showcase the versatility of mussels in oyster sauce. From classic Cantonese preparations to innovative fusion creations, these recipes promise to transport you to a culinary paradise.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE WINE GARLIC MUSSELS

White wine garlic mussels image

This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.

Provided by Alida Ryder

Categories Easy Dinner

Time 25m

Number Of Ingredients 8

Ingredients

1½ kg (3lbs) mussels (in shells / half-shell (cleaned))
½ cup butter
6 garlic cloves (thinly sliced )
1 red chilli (finely chopped )
1½ cups white wine
juice of 1 lemon
2 tbsp parsley (finely chopped )
salt and pepper (to taste )

Steps:

Melt the butter in a deep pan with a lid.
Add the garlic and chilli and cook for 30 seconds or until fragrant.
Pour in the wine and lemon juice and bring to a simmer.
Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
Add parsley and season to taste with salt and pepper.
Serve with crusty bread for dipping.

Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

MUSSELS AND PIPIS IN OYSTER SAUCE

Mussels and Pipis in Oyster Sauce image

Make and share this Mussels and Pipis in Oyster Sauce recipe from Food.com.

Provided by Dropbear

Categories Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 kg mussels
750 g pipis
4 tablespoons oyster sauce
2 tablespoons palm sugar, chopped
sesame oil
2 -3 cm knobs fresh ginger, peeled and thinly sliced
1 bunch spring onion, washed and sliced into 5 cm lengths
1/2 bunch coriander sprig, picked
white pepper

Steps:

Heat a wok and add about a centimetre of water to cover the bottom.
Add the mussels and pipis and cover with a tight-fitting lid.
Steam for a few minutes and remove shellfish to a bowl as they open.
With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
Serve in individual bowls with rice or fine egg noodles.

Nutrition Facts : Calories 248.6, Fat 5.6, SaturatedFat 1.1, Cholesterol 70, Sodium 1206.9, Carbohydrate 17.5, Fiber 0.1, Sugar 6.3, Protein 30

Tips:

Choose the freshest mussels you can find: Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a fishy odor.
Clean the mussels thoroughly before cooking: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or other debris from the shells.
Soak the mussels in cold water for 30 minutes before cooking: This will help to remove any sand or grit from the mussels.
Cook the mussels over high heat: This will help to prevent them from becoming tough.
Do not overcook the mussels: Mussels are cooked when they are just opaque in the center. Overcooking will make them tough and rubbery.
Serve the mussels immediately: Mussels are best served hot. You can serve them with a variety of dipping sauces, such as garlic butter, lemon butter, or white wine sauce.

Conclusion:

Mussels in oyster sauce is a delicious and easy-to-make seafood dish. It is perfect for a quick and easy weeknight meal or for a special occasion. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you are looking for a delicious and healthy seafood dish, give mussels in oyster sauce a try. You won't be disappointed!