Location: SLO County
|It's the same recipe. Just the seasonings are different. I used my wok that has a lid. Added little bit of oil, chopped onion, garlic, spring onion and chopped jalepeno. Sweat these in the wok until softened.
If you want Mariniere, you would add butter and white wine and then the mussels at this point. Add any herbs (thyme and parsley go well), then put on the lid and steam until the mussels open. Then serve with crusty bread.
But if you want Szechwan, don't use the butter. Add white wine and mussels and herbage that you like. Cover and steam until they open. Then I mixed some packaged Szechwan sauce with water and then combined it well with the mussels in the wok.
Try and get your mussels out of the pan as soon as they open so they don't get tough. It shouldn't take more than 5 minutes of steaming. I start taking the mussels out as they open, leaving the lid off so the sauce reduces and concentrates. Pour the sauce back over the mussels in your bowl.
I like to get some sauce, a little veg and a mussel in the spoon - then down the hatch.
"Mrs. Kittyfish, we'll just drive up to one more point, it's just a couple miles further, and look at the rocks. No more, I promise"