I bought some Pacific Northwest mussels without much thought of how I would like to prepare them. Mussels are the easiest to prepare like boiling water. What you need to know is they cook very fast, and release a lot of liquid. You should not waste the liquid they release but utilize it for your dish.
I went and dug out a few spring onion from my front yard. I didn't plant them but they just grew from the kitchen scraps that I saved. Spring onions are quite expensive here in the Pacific Northwest. I am grateful that I have these endless supply in my front yard.
they look messy with mud
a bit of cleaning and they are ready for use
I have half an eggplant in the fridge so I use it to make a freeform recipe dish
no waste on anything here, the wilted green parts of the spring onion are used to braise shiitake mushrooms
Ingredients:
- mussels
- salt
- cooking oil
- olive oil
- sesame oil
- fermented soy bean sauce
- dried chili peppers
- red bell pepper
- Asian eggplant
- Asian celery
- spring onions
- sake
- Chinese yellow cooking wine
- ginger
- garlic
- soy sauce
- oyster sauce
- corn starch
- ground pepper corns
with the remainder of live mussels I made a soup noodle with them the next day
all the mussels shelled with the aid of a clam knife
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