Dry Pot Mussels
A sizzling clay pot dish featuring tender mussels cooked with aromatic ginger, garlic, and a savory dipping sauce. The mussels are wok-fried until just opened, then served in the smoking hot pot for a dramatic presentation.
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This classic dry pot preparation keeps the mussels juicy and flavorful. The ginger-vinegar dipping sauce adds brightness to each bite.
Ingredients
fresh mussels
1 kg (about 2 lbs)
vegetable oil
3 tablespoons
garlic cloves
4, minced
fresh ginger
2-inch piece, grated
dried red chilies
8-10 pieces
scallions
3 stalks, chopped
Chinese cooking wine
2 tablespoons
light soy sauce
1 tablespoon
salt
for soaking mussels
rice vinegar
for dipping sauce
Instructions
1
Clean the mussels
Rinse mussels under cold running water. Scrub the shells to remove any barnacles or debris. Pull off the byssal thread (the fibrous strand attaching the mussel to its shell). Soak in heavily salted water for 20 minutes, then drain and rinse thoroughly.
2
Prepare the aromatics and sauce
Grate the ginger finely and mix with equal parts rice vinegar and light soy sauce in a small bowl. Set aside for serving. Chop the garlic, slice the dried chilies, and cut the scallions into 1-inch pieces.
3
Heat and flavor the pot
Heat a clay pot or large wok over high heat. Add vegetable oil and swirl to coat. Throw in the dried chilies and garlic, stir-frying for 30 seconds until fragrant. Add the ginger and half the scallions, cooking another 30 seconds.
4
Cook the mussels
Add the cleaned mussels to the pot and stir-fry vigorously for 2 minutes. Pour in the cooking wine, cover, and let steam for 3-4 minutes until shells open. Discard any that remain closed.
5
Serve immediately
Sprinkle remaining scallions over the top. Serve the sizzling mussels directly from the pot with small bowls of the ginger-vinegar dipping sauce on the side.
