Braised Mussels with Bean Curd and Mushrooms Recipe

Braised Mussels with Bean Curd and Mushrooms Recipe

Ingredients :

1.5 liter mussels

6 medium dried Chinese mushrooms

2 cakes fresh bean curd

4 cloves garlic

4 slices fresh root ginger

3 scallions

2 cups stock

5 tablespoons rice wine

1 chicken stock cube

1 tablespoon cornstarch mixed with 2 tablespoons water

1 teaspoon sesame seed oil

Pepper to taste

Salt to taste

 

Method :

Clean the mussels thoroughly by scrubbing them under the running water. Heat up a large pot of simmering water, add in the ginger and poach the mussels for 1.5 minutes, then drain. Discard those unopened ones. Transfer the mussels to a large pan. Soak the dried mushrooms in hot water to cover for 30 minutes. Drain and discard the tough stalks. Cut the mushroom caps into quarters. Cut the bean curd into cubes or rectangles. Finely chop the garlic and shred the onions. Place the pan of mussels over medium-high heat. Pour in the stock and wine or sherry, then add the bean curd, mushrooms, garlic, half the onion, salt and pepper. Bring to the boil and sprinkle in the crumbled stock cube. Stir and simmer gentle for 10 minutes. Stir in the blended cornstarch. Sprinkle with sesame seed oil and the remaining scallion. Serve with white rice.

 

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