Spicy Asian Style Mussels In Oyster Sauce

Last weekend's dinner was a labor of love.  Seriously, I HATE cleaning mussels but I LOVE eating them.  I hate scrubbing the little barnacles off the shells and yanking out the beards.  I stood at the sink and cleaned six pounds of mussels.  It took me five hours.  Ok, maybe not that long.  Maybe more like 30 minutes.  But still...next time I need to hire or con someone into cleaning the mussels for me.

Served with a side of white rice

  • 1 pound black mussels
  • 1 cup chicken stock or water
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, chopped
  • 2 tablespoons Sriracha sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 5-10 stalks of green onions chopped into 1" pieces
  • 1 teaspoon potato or cornstarch
  • 1 tablespoon water

Clean your mussels. My mussels were kinda nasty, just covered in little sea creatures.  I gave up on the scrubbing and ended up shucking the mussels and tossing out the shells. 

In a bowl whisk together chicken stock (or water), Sriracha, soy sauce, sugar, black pepper, and oyster sauce.  Set it aside. 

In a big pot with high walls, add the vegetable oil and chopped garlic.   Stir the garlic around so it doesn't burn.  Add the mussels.  Pour in your bowl of sauce and give it a good stir to coat.  Cover with a lid for about five minutes or until all the mussels open up.  My cooking time might have been a couple minutes less because the mussels were shell less. Uncover and mix in the green onions.  

While the green onions are softening, in a little bowl mix the potato (or cornstarch) with 1 tablespoon of water making a slurry.  Mix it though the mussels to thicken the sauce.  Cook out the starch for a couple of minutes.  Now you're done!  Sometimes the combination of the chicken stock, soy sauce, and oyster sauce can be a bit salty.  I like to serve the mussels with  with a side of plain steamed white rice. 

My hubs inhales this stuff by the pound.  True story.