Steamed Mussels

Ingredients:

2 pounds mussels

1 tablespoon olive oil

2  teaspoons minced ginger

1 shallot, chopped

½ cup Chinese rice wine or dry sherry

¼ teaspoon ground white pepper

1 scallion, chopped

How to cook:

Rinse and scrub the mussels with cold water. You have to wash 2-3 times and change the water each time. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Do not use any mussels with open or broken shells that don’t close when you gently tap them against the counter.
Heat a skillet until a bead of water sizzles and evaporates contact. Add the oil. Then add the ginger and shallots and stir-fry until aromatic, about 30 to 40 seconds. Add the rice wine. Carefully add the mussels and cover with a lid. Allow the mussels to steam for 5 minutes, then uncover. Stir in the white pepper.
Discard any mussels that have not opened, then transfer to a serving dish along with the broth remaining in the pan. Sprinkle the scallions on top and serve. Kali oreksi!