15-minute wok mussels
Ingredients (1 person):- 1 kg mussels
- 2 tablespoon of wok oil
- 1 bag of mushroom stir-fry mix (400 g, fresh - cooled)
- 3 tablespoon soya sauce
- 2 tablespoon rice wine (or dry sherry)
- Chilli pepper with mill
- 1 spring onion, in rings
- 1 lemon, in segments
15-minute wok mussels
Ingredients (1 person):- 1 kg mussels
- 2 tablespoon of wok oil
- 1 bag of mushroom stir-fry mix (400 g, fresh - cooled)
- 3 tablespoon soya sauce
- 2 tablespoon rice wine (or dry sherry)
- Chilli pepper with mill
- 1 spring onion, in rings
- 1 lemon, in segments
Preparing step by step:
- Check the mussels: throw away shells that are broken or that do not close after a firm tap.
- Heat in a large wok. Add the oil. Stir-fry the vegetables for 2 minutes. Add the mussels and stir-fry them for 5 minutes or until all the shells are open.
- Add soya sauce, the rice wine and freshly ground chilli peppers to the mussels in accordance with your taste. Sprinkle with the spring onions and serve with the lemon segments. Great with perfumed rice, egg Mie or Mihoen.Tip Replace the soya sauce and rice wine with wok sauce. E.g. sweet and sour or teriyaki.
