Mussels in Sauce

I grew up in a town on Bohai Bay, we have the best seafood there. Every year, around spring and fall, the port will be covered with the shells of mussels and other shellfish. The fish market is always busy, you can often hear conversations like this: – “Hey Lao Li, what are you getting?” – “Some mussels, we are having mussels for dinner.”
Mussels are a common seafood cuisine on the dinner table.
Mussels in Sauce
800g fresh mussels
1 spring onion
1 red chilli pepper
1 clove of garlic
5g ginger
2 tbsp vinegar
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp sugar
1/3 tsp salt



  1. Rinse the fresh mussels clean, place in a pot with 1 pint of cold water over strong heat. Bring to a boil, turn to low heat, keep boiling for 3 minutes. Turn off the heat.
  2. Wait for the mussels to cool down, remove the mussel meat and place in a bowl.
  3. Cut the spring onion and red chilli pepper into small sections. Finely chop the garlic and ginger.
  4. Place all the seasoning ingredients in a bowl, mix well to make a dressing.
  5. Add the dressing, spring onion, red chilli pepper, garlic and ginger into the mussel meat, mix well. Ready to serve.
Tip: Keep the water that used to boil the mussels. While peeling the mussels, there might be some sand in the meat. Wash off the sand in the water to keep the original fresh seafood taste.

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