Recipe: Chem chép nướng mỡ hành – Vietnamese grilled mussels

Chem chép nướng mỡ hành - Vietnamese grilled mussels

By Helen Le Published: September 1, 2012

  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

  • Yield: 4-6 Servings

A very quick and easy recipe but the final dish can really impress.

  • Clean the mussels, arrange neatly on a baking tray lined with aluminum foil. Brush/drizzle melted butter on each mussel. Grill on charcoal or in a preheated ovenat 200°C/400°F) for 10 minutes.
  • In a bowl, combine oyster sauce, water, sugar, salt, and tapioca starch. Stir well.
  • To make spring onion oil, in a small saucepan, heat 3 tbsp oil on high, add the chopped spring onion and stir-fry for 15 seconds, then transfer to a bowl, saving 1tbsp oil in the pan.
  • Add the sauce to the above pan together with ginger and garlic. Bring to a boil and simmer on low heat for 2-3 minutes untill slightly thickened.
  • Dizzle the sauce on each mussel and grill for another 5 mins.
  • Garnish each mussel with spring onion oil, crushed peanuts and cripsy fried shallot. Serve with a wedge of lime.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


Related Posts Plugin for WordPress, Blogger...

You may also like

2 comments on “Recipe: Chem chép nướng mỡ hành – Vietnamese grilled mussels

Comments are closed