Chem chép nướng mỡ hành – Vietnamese grilled mussels

Vietnamese grilled mussels

1kg (2.2 lb)mussels (eg. NewZealand Greenshell)
3 tbsp butter, melted
3 tbsp vegetable oil
1 cup spring onion chopped
3 tbsp oyster sauce
1/2 cup water
1 tbsp sugar
1/2 tsp salt (or 2 tsp fish sauce)
1 tsp tapioca/corn starch
1 tbsp ginger strips
1 tsp minced garlic
crush peanuts, cripsy fried shallot, lime, chili sauce

Clean the mussels, arrange neatly on baking pan lined with aluminum foil
Brush/drizzel melted butter on each mussel.
Grill on high heat (200°C/400°F) for 10 minutes

In a bowl , dissovle oyster sauce, water, sugar, salt, starch.
In a pan/saucepan, heat 3 tbsp oil on high, add in chopped spring onion and stir-fry for 15 seconds, then transfer to a bowl, saving 1tbsp oil in the pan
Add the sauce to the above pan together with ginger and garlic and bring to boil, then simmer on low heat for 2-3 minutes untill slightly thickened.

Dizzle the sauce on each mussel and grill for another 5 mins.
Take out, garnish each mussel with spring onion oil, crushed peanuts and cripsy fried shallot.

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