86 / 100
ready in 45 min.
- 12 cups mussels (washed and de-bearded)
- 2 Tbsps soybean oil
- 1 onion (sliced)
- ¾ inch fresh ginger (chopped)
- ⅜ cup dry white wine
- ⅔ cup fish stock
- 6 Bok Choy (halved lengthways)
- Oyster sauce
- light soy sauce
- 4 slices Smoked ham (cut into thirds)
- 1 Tbsp vegetable oil
Dispose of any open mussels and heat the soya oil in a pot. Fry the onion and the ginger then quench with the wine and the stock. Add the mussels and cook on a medium heat with a lid on for 8-10 min.
Blanche the bok choy in salt water for about 5 min. Rinse and drain.
Dispose of any closed mussels and remove the meat from the opened shells. Season the mussel broth with oyster sauce and soy sauce.
Fry the ham in the vegetable oil until crispy and pat dry with kitchen paper. Arrange the bok choy on plates and top with 2 mussels and a piece of ham. Serve drizzled with the mussel broth.