APPETIZER

STEAMED MUSSELS WITH MINCED GARLIC

This cooking method also works for clams or oysters. Just boil the shellfish until they open, then steam with seasonings and top with fried garlic, spring onion, chile and cilantro.

• 24 mussels (or clams/oysters)

• 6 garlic cloves, peeled

• 1 teaspoon oil

• 1 teaspoon sugar

• 1 teaspoon soy sauce

• 1 fresh green chile, chopped

• 2 spring onions (scallions), finely chopped

• Chopped cilantro (about 1 tablespoon)

Bring a wok or deep skillet full of water to a boil. Add the mussels and cook just until the shells open. Remove and drain, discarding one side of the shell (along with any unopened mussels).

Place the remaining half shell (with shellfish attached) on a plate. Slice half the garlic and fry gently in oil until crisp and golden. Drain and set aside. Chop the remaining garlic very finely and place a little over each of the mussels. Sprinkle on the sugar and soy sauce.

Place plate inside a steamer and steam over high heat for 3 minutes. Serve right away, garnished with the fried garlic, chile, scallions and cilantro. Makes 2 to 4 servings.

Source:The Food of China, (Periplus Editions, 1996).

Per serving (based on 4): 112 calories (28 percent from fat), 3.5 g fat (0.5 g saturated, 1 g monounsaturated), 26.9 mg cholesterol, 12.2 g protein, 7.8 g carbohydrates, 0.5 g fiber, 361.1 mg sodium.

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