Mussels Braised with Meat and Broth
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- dried mussels (淡菜)
- meat
- stock (高湯)
- Shaoxing wine or rice wine
Instructions
- Braise the cleaned dried mussels with meat in stock — this yields a particularly fresh (鮮) flavor. After removing the heart (dark adductor muscle) from each mussel, they may alternatively be stir-fried briefly in wine.