Shellfish Overload: The Recipes

MUSSELS Their sweet and tender meats are very tasty, or in Chinese, 鲜味. Stir-fried with pounded ginger, garlic, taucheo and chili paste, this Malaysian recipe is a keeper for those who like their food spicy. Stir-fried Mussels with Chili and Bean Paste Ingredients: 1 lb mussels 1 teaspoon of yellow bean paste (taucheo) 1 1/2 teaspoon of chili paste 1/2 inch of fresh ginger (pounded with mortar and pestle) 2 cloves of garlic (pounded with mortar and pestle) 1 stalk of scallion (chopped to 2-inch length) Sugar to taste Salt to taste Chili Paste: A handful of dried red chilies 2 tablespoons of cooking oil Water Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside. Scrub each mussel with a brush under cool running water. Remove the hairy beard by pulling it off. If the shells are open, discard the mussels immediately as they are dead. Set aside. Pound the ginger and garlic with mortar and pestle until fine. If you do not have a mortar and pestle, use a cleaver, pound and chop them finely. Heat up a wok and pour some cooking oil. Stir fry the pounded ginger and garlic until fragrant, add in the taucheo and chili paste and do a quick stir. Add the mussels and stir continuously until the shells are open before you add the chopped scallions. Add salt and sugar to taste. Serve hot. FARMED NECKS These hard-shell clams are very similar to Manila clams, but less fleshy. The distinctive aroma of basil leaves and the fiery taste of bird's eyes chilies give this dish that extra kick. It doesn't get easier than this! Stir-fried Clams with Basil Leaves Recipe Ingredients: 1 lb farmed necks 6 sprigs of basil leaves 3 bird's eyes chilies (pounded with a cleaver) 2 cloves of garlic (finely chopped) Fish sauce to taste/salt to taste Scrub and rinse the clams well under cool running water. Set aside. Heat up a wok with some cooking oil and stir fry the chopped garlic until fragrant. Toss in the clams and stir continuously for about 1 minute. Add in the bird's eye chilies and basil leaves and continue to stir for 3 - 5 minutes, or until the shells open. Add some fish sauce to taste. Serve immediately. SOFT SHELLS This type of clam has a softer and oval-shaped shell with a long, dark siphon sticking out of the shell. At a glance, it looks like a mini geoduck clam. Known as steamers in the east coast, or long necks in the west coast, these clams are best served the American way, that is, cooked with butter and garlic. The broth of this classic recipe is briny but very delicious. Soft Shell Clams Steamed in Garlic-Butter Broth Recipe Ingredients: 1 lb soft shells 2 cloves of garlic (finely chopped) 4 tablespoons of butter 1 sprig of parsley (chopped) 1 cup of water Heat up a pot and sauté the chopped garlic for about 1 minute. Add in a cup of water and wait till it boils. Add the clams and chopped parsley and cover the pot. Steam over high heat, stir it with a ladle for about 3-5 minutes or until the shells open. Serve immediately. Cook's Notes: If you do not have the shellfish I call for in my recipes, feel free to use Manila Clams or your favorite kind of clams. The membrane covering the siphon of soft shells is not edible. Discard the thin membrane when eating. Related Posts: Shellfish Overload Shellfish Overload, Part II Drunken Clams Stir-fried Savory Clams Photo Blog: My Favorite Shellfish