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Monday, February 24, 2014

Mussels in a Buttery Oyster Sauce


I found this recipe online a couple of months ago from the website: Ang Sarap (click here and I just fell in love!!! <3  I had a pack of raw mussels and I wasn't sure what to do with it. I've only ever had mussels in 4 ways - the French-style Moules Marinieres and in the Philippines, Baked Tahong, Mussels with Coconut Milk, and Tinolang Tahong. But this time, I was in the mood to try something new and this recipe totally did it for me. The combination of butter + garlic + oyster sauce was a very very pleasant surprise and I couldn't believe that I didn't know about this sooner. But just like they say, it's better late then never and this one has been added to my list of favorites!



What you will need: 

-Pre-cooked Mussels
-Butter
-Peeled and diced garlic
-Oyster Sauce
-Black Pepper



In a wok on medium heat, melt the butter and add the garlic. Saute together.



This time over I preferred to use frozen precooked mussels. This worked just as well, minus the whole process of precooking it myself. These were also bigger and more plump than the raw mussels I usually find here, which was great.



Add the mussels to the wok and stir.



After a minute, add 3 tablespoons of oyster sauce.



Stir and mix together well.



Season with black pepper and salt if needed. Serve hot and enjoy!



Dinner is served: Mussels in a Buttery Oyster Sauce and White Rice


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