Steamed Mosaic Mussels
I love Mussels, especially the black lip variety, but they are rarely available in these waters. The mosaic variety are pretty and also cheaper in the sense that their shells are lighter as compared to the heavier clams that we usually would use to make vongole.
I got these from the fishmonger that I rarely buy anything from, I knew that she would sell these and bought a kilograms of these shells from her.
Not sure about you, but I am beginning to develop these wet market quirks where I have this belief that this guy or that guy sells his fish fresher and cheaper than the others. And perhaps there is some truth in that thinking as well. It seems other shoppers also tend to gravitate towards certain fishmongers and they also know it.
So these mussels were purchased not from the regular lady that I usually buy from.
Recipe
Ingredients
Mosaic Mussels – 1 Kg (these mussels are rumoured to be from the Philippines and usually don’t live very long, is that true?)
Lemongrass – 3 stalks (lemongrass adds an amazing flavour to the dish)
Young Ginger – 2 inches (julienne it, ginger helps to get rid of the fishy smells. Sometimes it is inevitable to get shells that have gone bad, so ginger really helps with that bad smell part)
Garlic – 4 pieces (slice finely, the garlic adds so much flavour to the dish that I simply can’t cook this without it)
Spring Onions – 3-4 stalks (the more the merrier as I always say. Use only the green portion discard the bottoms)
White Wine – 2 cups (the wine can be expired or some cheap bottle that you can’t finish)
Method
1. Wash and scrub these mussels thoroughly as they usually have a lot of grey colour clay embedded within their shells. Even more so, if the mussels are dead, it would be even harder to wash out the clay.
2. Ensure that they are sustained in clean water before you actually cook them. You never know when you would wanna cook them, so it would be best to keep them alive. Always consume the shells the day you buy them. The last thing you would want would be to store them in the fridge and they all die on you the next day.
3. Slice the lemongrass (wash first please) and garlic pieces, julienne the ginger and finely slice the spring onions. Reserve the spring onions.
4. In a large wok or pan, heat five tablespoons of olive oil and then stir fry the lemongrass, ginger and garlic slices until fragrant. Reserve them aside.
5. Throw all the mussels (discard the water) into the same wok, turn the heat up, and pour in about two cups of white wine (it can be expired wine) and steam the mussels until they all open up.
6. Throw in the fried ingredients, spring onions and give it a good stir to combine all the ingredients and flavour.
7. Optional: Best served hot and with a Chili padi light soya sauce dip on the side. Remember to add juice of one calamansi lime.
Bon Appetit!