Description
A bold seafood dish rapid-frying 'Kong Que Ha' (Taiwanese green mussels)—specialty of Bali, opposite Tamsui—with garlic, chili, Jiangyou Gao, and massive Taiwanese basil.
Restaurants serving Stir-fried Green Mussels
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kong Que Ha(Taiwanese green mussels)
- Jiucengta(Taiwanese Basil)
- Garlic
- Red chili
- Thick soy sauce
- Rice wine
Instructions
- [Authentic Recipe]
- [Kong Que Ha Prep] Prepare 'Kong Que Ha' (a green mussel variant with peacock-feather-like green shell edges) harvested around Bali, northern Taiwan. Remove surface dirt and byssus (beard), wash well.
- Heat generous oil in a wok, sauté minced garlic, ginger, and red chili without burning for aroma.
- Vigorously dump in mussels, toss on high.
- Pour Jiangyou Gao (sweet thick soy sauce), oyster sauce, a little sugar, and plenty of rice wine (or beer).
- Cover and steam-bake instantly for a few mins until shells pop open.
- Uncover, dump in two handfuls of raw 'Jiucengta (Taiwanese basil)'.
- Toss on high a few times; remove quickly once basil aroma coats the shells.
Learn more Spice, substitutes, tips
Key spices
Intense Taiwanese basil aroma and garlic
Substitutes at Japanese supermarkets
Regular black mussels
Pairing
Cold Taiwan Beer exclusively
Trivia
[For Adults] Take a ferry from Tamsui to the small town of 'Bali', and shops serving this line the streets. Unlike Japanese wine-steamed mussels, the abnormal punch of garlic, chili, and Taiwanese basil makes beer disappear infinitely. The ultimate seafood Re Chao.
Eating tips & etiquette
[Unique Eating] Use the shell as a spoon, scooping the mussel meat and the 'supreme broth mixing garlic, basil, and mussel extract' pooled at the wok bottom together to eat!
Allergen
Seafood (Mussels), Soy, Wheat (from sauce)