Ingredients

• 2 tablespoons canola oil
• 2 tablespoons minced ginger
• 3 cloves garlic, finely chopped
• 1/2 teaspoon chili paste
• 1 teaspoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 cup chicken broth
• 2 pounds mussels, cleaned and purged of sand
• 1 bunch scallions, thinly sliced

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Instructions

1. 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.