Crabs And Mussels In Sweet Garlic Oyster Sauce Recipes

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Steps:

• Put the canola oil in a large pot over medium heat. Add the ginger and saute for 1 minute, then add the garlic and saute for 2 minutes more. Add the chili paste, soy sauce, oyster sauce, and chicken broth. Stir the ingredients to combine and bring to a simmer. Put the mussels in the pot and steam them with the lid on until the mussels have opened, about 5 to 8 minutes. Pour the mussels with their sauce into a serving dish and garnish with the sliced scallions.

Steps:

• Boil for 10mins the 1 kilo crabs and 1/2 kilo mussels with the 1/2 bottle of Sprite Soda set aside the extra soda for use later in adding in sauce... after boiling slice all crabs in the center to makes two equal half set aside after doing this. Minced garlic Pound Sugo Peanuts Chop shallots Julienne ginger use a big wok to saute butter with ginger and garlic and shallots for 1 minute.. add crabs and mussels and 1 250 grams oyster sauce and again the remaining half bottel sprite and simmer..... for 10minutes and before serving add peanuts as garnish... hope you like it....for more info...email me [email protected]

Steps:

• Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
• Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
• Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
• Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
• Béarnaise Method.
• Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
• Remove from heat you can either leave as is or strain through a fine sieve if desired.
• Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
• Yields about 1 cup.