Stuffed Mussels with Yunnan Twist

Ingredients

In this Yunnan-inspired version of moules farcies, we incorporate Yunnan spices and herbs to give the dish a distinct flavor profile. The stuffing includes Sichuan peppercorns, dried chilies, ginger, cilantro, and mint, which are not typically found in the traditional French recipe. Additionally, the mussels are served with a tangy Yunnan-style dipping sauce, adding another layer of flavor to the dish. We alse have the original recipe for Moules farcies, so you can check it out.

• 24 fresh mussels, cleaned and debearded 24 fresh mussels, cleaned and debearded
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 dried red chilies, finely chopped 2 dried red chilies, finely chopped
• 1/4 cup cilantro, chopped 1/4 cup cilantro, chopped
• 1/4 cup mint leaves, chopped 1/4 cup mint leaves, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the garlic, ginger, crushed Sichuan peppercorns, and dried red chilies. Sauté for 2 minutes until fragrant.
3. 3.
   Add the chopped cilantro and mint leaves to the skillet and cook for another minute.
4. 4.
   Remove the skillet from heat and let the mixture cool slightly.
5. 5.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, and a pinch of salt.
6. 6.
   Place the cleaned mussels on a baking sheet. Spoon the herb and spice mixture into each mussel, pressing it down gently.
7. 7.
   Bake the stuffed mussels in the preheated oven for 10-12 minutes, or until the mussels have opened and the stuffing is heated through.
8. 8.
   Serve the stuffed mussels with the Yunnan-style dipping sauce on the side.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean and debeard the mussels before using them in the recipe to remove any sand or grit.
• Sichuan peppercorns — Crush the peppercorns just before using to preserve their aromatic oils and maximize their flavor.

Tips & Tricks

• If you prefer a spicier version, add more dried red chilies to the stuffing mixture.
• Serve the stuffed mussels with crusty bread to soak up the flavorful Yunnan-style dipping sauce.
• For a refreshing twist, squeeze some lime juice over the stuffed mussels before serving.
• If fresh mussels are not available, you can use frozen mussels, but make sure to thaw them completely before using.
• Experiment with different herbs and spices to customize the stuffing mixture to your taste.

Serving advice

Serve the Yunnan-inspired stuffed mussels as an appetizer or as part of a seafood feast. Garnish with additional chopped cilantro and mint leaves for a fresh and vibrant presentation.

Presentation advice

Arrange the stuffed mussels on a platter, with the Yunnan-style dipping sauce in a small bowl in the center. Sprinkle some crushed Sichuan peppercorns and dried red chili flakes over the mussels for an added visual appeal.