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This recipe because it’s one the most requested dishes amongst our families. My wife really likes it, and my sister in-law who wouldn’t normally eat seafood, will indulge in this dish. The credit for this recipe really goes to my sister Emily who is a really good cook, taught me a variation of this dish years ago. Somehow it became my thing to bring at family gatherings. My wife and I love this dish because it’s one both our families really enjoy.  

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4oz. butter
2 tbls. Minced garlic
2 tbls. Black bean sauce. (Lee Kum Kee)
2 tbls. Oyster sauce
2 lbs. blanched green shell Mussels. Frozen or defrosted.
½ cup. Chicken broth
½ tbls. Cornstarch
1 cup. Chopped green onions
Parsley. As garnish  

Cooking Process:

1. If desired, defrost, wash and remove “beards” from mussels. Otherwise rinse, and cook
2. Partition ¼ cup chicken broth and set aside
3. Partition ¼ cup chicken broth and stir in cornstarch

1. Melt butter in a small to medium sized wok over medium heat. Add garlic and let sizzle
for about 30 seconds. Add black bean sauce, and oyster sauce stirring for another 30
2. Place Mussels in wok, and add ¼ cup chicken broth. Fold Mussels into the sauce, cover
immediately, and bring to a boil. Let boil for 1 minute.
3. Stir and Fold mussels, replace cover, and let boil for 2 more minutes. Repeat once more
if frozen.
4. Remove cover, add green onions, and stir and fold mussels. Cook uncovered for 3
5. Add chicken broth/corn starch mixture. Bring to a boil and allow sauce to thicken, then
stir and fold mussels.
6. Top with fresh green onions, and garnish with parsley.
7. Serve over rice or with grilled bread.  

how to serve:

Serve over rice or with grilled bread.

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Reviewed on: Nov 16, 2019 By