Hot-&-Sour Mussels

Hot-&-Sour Mussels

This recipe for steamed mussels incorporates the flavors of the Sichuan Chinese classic, hot and sour soup. Serve over steamed brown rice or rice noodles to soak up the flavorful sauce.

From EatingWell: The Simple Art of EatingWell
Yield: 4 servings
Active Time: 45 minutes
Total Time: 45 minutes


  1. 1 tablespoon canola oil or extra-virgin olive oil
  2. 2 minced garlic cloves
  3. 1 tablespoon minced fresh ginger
  4. 1 bunch scallions, white and green parts separated and sliced
  5. 1 cup fish or seafood stock, bottled clam juice (see Tips) or reduced-sodium chicken broth
  6. 2 tablespoons reduced-sodium soy sauce
  7. 1 tablespoon Chinkiang vinegar (see Tips) or distilled white vinegar
  8. 3/4 teaspoon ground white pepper
  9. 4 pounds mussels, cleaned (see Tips)


  1. Heat oil in a Dutch oven over medium heat. Add garlic, ginger, scallion whites and all but 1/4 cup scallion greens (reserve for garnish) and cook, stirring often, until just starting to brown, 30 seconds to 4 minutes.
  2. Add stock (or clam juice or broth); bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in the reserved scallion greens. Serve with the sauce from the pan.

Tips & Notes


Nutrition Per Serving: 171 calories; 7 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 9 g carbohydrates; 18 g protein; 1 g fiber; 992 mg sodium; 342 mg potassium.

Nutrition Bonus: Iron (27% daily value), Folate (16% dv)

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other), 2 lean meat, 1 fat