Recipes 74 300x300 1

Garlic Mussels

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  • 3 pounds mussels beards removed, scrubbed
  • 3 tablespoons butter or margarine
  • 3 tablespoons chopped garlic
  • 1 1/2 tablespoons cracked or coarse-ground pepper
  • 6 tablespoons prepared oyster sauce
  • Sourdough bread optional


  • Tap the shells of any mussels that gape; if they don't close, discard. Place mussels in a 5- to 6-quart pan. Add 1/2 cup water, cover, and bring to a boil over high heat. Reduce heat and simmer until shells pop open, 5 to 10 minutes. Pour juices from pan and save.
  • In a 14-inch wok, 14-inch frying pan, or 5- to 6-quart pan over high heat, melt butter with garlic and pepper and stir until garlic is golden, 2 to 3 minutes. Add oyster sauce and reserved mussel-cooking liquid. Boil over high heat, stirring often, until sauce is reduced to about 1 cup, 5 to 6 minutes.
  • Pour mussels into wok; stir over high heat until well coated with sauce, 3 to 4 minutes. Ladle mussels and sauce into bowls; pluck mussels from shells and sop up sauce with bread, if desired.

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