This is a great Chinese version of a made in your kitchen shellfish bake, complete with Chinese sweet sausage and corn on the cob. Optionally, add wild shrimp.
EQUIPMENT: large cast iron skillet, tongs, mesh sieve, citrus juicer reamer.
Steamed Clams and Mussels with Chinese Sausage
Cuisine: ChineseDifficulty: Average4
servings30
minutes40
minutesIngredients
1 tablespoon vegetable oil
1 inch ginger, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
4 scallions, white parts cut diagonally into 1-inch pieces and green parts thinly sliced
4 dried red chilies*
4 tablespoons Shaoxing wine
1.5 lbs hard clams
1.5 lbs medium-sized mussels, scrubbed and debearded
1.5 lbs peeled and deveined wild shrimp (optional)
2 tablespoons oyster sauce
2 tablespoons tamari sauce
1 tablespoons rice wine vinegar
1 bottle 8 oz clam juice
4 Chinese-style sweet sausages, cut diagonally into 1/2″ slices
3 cobs corn, peeled and cut crosswise into quarters
2 medium tomatoes, diced
1/2 Meyer lemon, juiced
1/4 cup chopped cilantro
Directions
- Heat oil in a large cast iron skillet over medium-high heat until it shimmers. Add ginger, garlic, scallion whites, and chilies. Stir-fry until aromatic, about 30 seconds.
- Add wine and stir for 15 seconds.
- Add clams and mussels. Add wild shrimp, if using.
- Cover and cook 3 minutes. Check and transfer using tongs to a bowl clams and mussels as they open. Transfer optional shrimp as they turn pink and curl. Discard any unopened clams or mussels after 6 minutes.
- Strain cooking liquid through a fine mesh sieve.
- In a bowl mix oyster sauce, tamari sauce, and rice wine vinegar.
- Wipe cast iron skillet with a paper towel.
- Add strained liquid, clam juice, sauce mix, sausage, and corn.
- Bring to a boil over high heat and immediately reduce to a low simmer.
- Stir in clams, mussels, optional shrimp, and tomatoes.
- Toss and cook for 1 minute to allow flavors to combine.
- Add lemon juice.
- Taste abd adjust seasoning with salt and pepper.
- Serve garnished with scallion greens and cilantro.
Notes
- * can substitute 1/2 tsp of dried chili flakes.
