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Mussels In Soy Sauce, Other Seafood, Korean Recipe, Korean Food Recipe
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MUSSELS IN SOY SAUCE

INGREDIENTS :

400g frozen shelled mussels, 300g beef ribs, 60g pine nuts, 2 stems of Peking scallion, 20g ginger, 2 cloves of garlic, 2T oil.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), 2t citron honey, some ground black pepper, some sesame oil.
(2) 2T soy sauce, 1t grain syrup, some ground white pepper, 1/2 cup of beef broth, 1/4t sesame oil, some ground white pepper.

PREPARATION :

1. Thaw frozen mussels.
2. Wipe-clean beef rib with damp kitchen paper; Cut into pieces; Marinate in seasoning (1) till ready to use.
3. Peel, rinse and cut ginger into slices.
4. Cut off the roots of Peking scallion; Rinse and drain; Cut into sections.
5. Peel, rinse and cut garlic into slices.
6. Rinse the mussels from the step 1 in cold running water for 15 minutes; Drain; Blanch in boiling water for 30 seconds; Lift the mussels up immediately and rinse in cold running water till cool; Drain.
7. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat; Transfer to a mortar and pestle; Crush.
8. Add 2T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the garlic, the ginger and the Peking scallion; Stir-fry over a low heat till fragrant; Add the beef ribs from the step 2; Turn to a high heat; Stir-fry over a high heat for 3 minutes; Add seasoning (2) and the mussels; Turn to a medium-low heat; Stir-fry over a medium-low heat till the sauce has thickened; Turn off the heat; Arrange on serving plates; Sprinkle with the pine nuts from the step 7.