Steamed Mussels and Clams with Oyster Sauce
This is another classic Cantonese seafood dish. Do not use soft-shelled clams, as their necks have a tough sheath that needs to be removed before eating them.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 1 pound | 455 g | fresh mussels |
| 2 pounds | 905 g | hard-shelled clams, such as littlenecks, mahogany, or cherrystones |
| 1/2 cup | 120 ml | rice wine |
| 1/4 cup | 60 ml | soy sauce |
| 3 tablespoons | 45 ml | fresh ginger, crushed and chopped |
| 5 | garlic cloves, crushed and chopped | |
| 1/2 cup | 120 ml | oyster sauce |
| — | steamed rice, for serving | |
| — | steamed, roasted, or stir-fried vegetables, for serving |
Instructions
- Thoroughly clean and debeard the shells of the mussels and clams with cold water and a brush.
- In a wok or large cast iron skillet over high heat, combine the rice wine, soy sauce, ginger, and garlic. Add the mussels and clams. Cover, bring to a boil, and steam for 5 to 7 minutes, or until all the shells are open.
- Transfer the shells to a shallow serving bowl, reserving the liquid in the wok.
- Add the oyster sauce to the wok and simmer, stirring, for 2 minutes, until well incorporated.
- Drizzle the sauce over the mussels and clams.
- Serve over steamed rice with vegetables.
Troubleshooting: If a shell does not close when tapped or does not open after being cooked, discard it.