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Ingredients :
1.5 liter mussels
6 medium dried Chinese mushrooms
2 cakes fresh bean curd
4 cloves garlic
4 slices fresh root ginger
3 scallions
2 cups stock
5 tablespoons rice wine
1 chicken stock cube
1 tablespoon cornstarch mixed with 2
tablespoons water
1 teaspoon sesame seed oil
Pepper to taste
Salt to taste
Method :
Clean the mussels thoroughly by scrubbing
them under the running water. Heat up a large pot of simmering water,
add in the ginger and poach the mussels for 1.5 minutes, then drain.
Discard those unopened ones. Transfer the mussels to a
large pan. Soak the dried mushrooms in hot water to cover for 30 minutes. Drain and discard the
tough stalks. Cut the mushroom caps into
quarters. Cut the bean curd into
cubes or rectangles. Finely chop the garlic and shred the onions. Place the pan of mussels
over medium-high heat. Pour in the stock and wine
or sherry, then add the bean curd, mushrooms, garlic, half the
onion, salt and pepper. Bring to the boil and
sprinkle in the crumbled stock cube. Stir and simmer gentle for
10 minutes. Stir in the blended
cornstarch. Sprinkle with sesame seed oil and the
remaining scallion. Serve with white rice.
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