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Steamed Mussels With Herbs and Egg Whites

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A healthy and tasty dish which is suitable for all occasions. Moreover, this dish has anti-aging effect.

A healthy and tasty dish which is suitable for all occasions. Moreover, this dish has anti-aging effect.

Ingredients

Serves: 4

Metric Cups

For the Mussels

  • 900 grams mussels
  • 4 shallots
  • 110 grams garlic
  • 2 eggs
  • spring onion (or parsley)

For the Seasoning

  • 1 teaspoon light soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon shaoxing wine (a Chinese wine, you may use any wine desired)

For the Mussels

  • 32 ounces mussels
  • 4 shallots
  • 4 ounces garlic
  • 2 eggs
  • scallion (or parsley)

For the Seasoning

  • 1 teaspoon light soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon shaoxing wine (a Chinese wine, you may use any wine desired)

Method

Steamed Mussels With Herbs and Egg Whites is a community recipe submitted by carrietse and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Defrost the mussels in water, drain well and pat dry; wash and mince the shallots and garlic; separate the egg whites from the yolks.
  • Sauté the garlic and the shallot with oil over low heat until fragrant and turns golden brown, keep stirring and do not let it stick to the wok, remove and set aside. Add light soy sauce, sugar and wine to the mixture, mix well to make a garlic-flavoured seasoning.
  • Arrange the mussels on a plate, pour the garlic seasonings on top and add a little egg whites on each mussel.
  • Steam the mussels in a steamer for 2 minutes or until they are cooked. Do not steam over very high heat.
  • Finely chop spring onion/parsley and sprinkle over mussels before serving.
  • Defrost the mussels in water, drain well and pat dry; wash and mince the shallots and garlic; separate the egg whites from the yolks.
  • Sauté the garlic and the shallot with oil over low heat until fragrant and turns golden brown, keep stirring and do not let it stick to the wok, remove and set aside. Add light soy sauce, sugar and wine to the mixture, mix well to make a garlic-flavoured seasoning.
  • Arrange the mussels on a plate, pour the garlic seasonings on top and add a little egg whites on each mussel.
  • Steam the mussels in a steamer for 2 minutes or until they are cooked. Do not steam over very high heat.
  • Finely chop scallion/parsley and sprinkle over mussels before serving.
  • Tell us what you think