Mussels with Cilantro Sauce



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

These mussels would also be excellent with ¼ cup packaged black bean sauce for non-cilantro lovers. This dish goes well with Yeung Chau Fried Rice.


Cooking Methodsauteeing


Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Five Ingredients or LessYes


Taste and Texturegarlicky, herby, savory, winey


  • 1 pound mussels
  • ¼ cup + 1 tablespoon vegetable oil, divided
  • 3 teaspoons minced garlic, divided
  • ½ cup red wine
  • 2 tablespoons oyster sauce
  • ¼ cup finely chopped fresh cilantro leaves


  1. Brush the mussels very well under cold running water; drain well.

  2. In a saucepan, heat 1 tablespoon vegetable oil. Add 2 teaspoons garlic and the mussels and cook for 30 seconds. Add the red wine and ½ cup water, cover, and cook for 1 minute, or until the mussels are all open (discard the ones that stay closed). Remove the mussels with a slotted spoon. Remove the top half of each shell, leaving the mussels intact on the bottom half of the shell. Arrange the mussels on a serving platter.

  3. Heat a wok or large skillet over medium heat. Add the remaining ¼ cup vegetable oil and the remaining 1 teaspoon garlic and cook until the garlic becomes fragrant. Turn off the heat and stir in the oyster sauce and chopped cilantro, mixing well. Spoon the sauce over the cooked mussels and serve.


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