SWEET AND SPICY MUSSELS WITH STIR-FRIED ASIAN GREENS
 
 
Ingredients:

SWEET AND SPICY MUSSELS WITH STIR-FRIED ASIAN GREENS

    1kg large black mussels
    1 tablespoon peanut oil
    1 clove garlic, crushed
    40g fresh ginger, very fine chopped
    1/3 cup (80ml) pure maple syrup
    2 tablespoons soy sauce
    1 tablespoon oyster sauce
    1/4 cup (60ml) fish stock
    1 tablespoon lemon juice
    4 medium size green onions (spring onions),
       Sliced thinly
    300g baby bok choy, chopped coarsely
    400g gai larn, chopped coarsely
    2 cups (160g) bean sprouts

How to do:
          
    Scrub mussels and remove beards.
    Heat oil in a wok, or large pan,
    Stir-fry garlic and ginger until fragrant.
    Add syrup,  sauces, stock and juice, bring
    To the boil. Add mussels.
    Reduce heat, simmer, covered, about 5 minutes
    Or until mussels open. Discard any that do not.
    Remove mussels, cover and keep warm.
    Return stock mixture to a boil.
    Add remaining ingredients to wok, stir-fry
    Until greens are just wilted.
    Return mussels to the wok.
    Stir-fry until heated through again.
 
Serving:

    Serve immediately. You can accompany this dish
    With steamed jasmine rice or French bread.
    And, of course, a glass of semi dry white wine.
 
Tips:

    Use a stiff brush to scrub mussels under cold water.
    To remove beards: Pull them out between your
    Thumb and a small kitchen knife.
    All OPEN mussels BEFORE COOKING and all CLOSED
    Mussels AFTER COOKING through away.
    Gai larn (a Chinese broccoli) is not always available
    Here. Use instead same amount of local market greens,
    Like culantro Or spinach or celery leaves. But mixed !
    Don't confuse Panama culantro with coriander.