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🍽️ Spicy Mussels from the Wok

451 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 2 yellow bell peppers
• 2 garlic cloves
• 1 red chili pepper
• 2 kg mussels
• 100 ml rice wine
• 30 g green peppercorns (jar)
• 2 tbsp sesame oil
• salt
• pepper

Instructions

1. 1. Cut the leek lengthwise.
2. 2. Wash it thoroughly under running water.
3. 3. Remove the green tops of the leek.
4. 4. Slice the leek into rings about 1 centimeter thick.
5. 5. Wash the bell pepper.
6. 6. Remove the seeds and white inner membranes of the bell pepper.
7. 7. Cut the bell pepper into quarters.
8. 8. Slice the bell pepper quarters into strips.
9. 9. Peel the garlic.
10. 10. Slice the garlic into thin slices.
11. 11. Slice the chili into thin rings.
12. 12. Wear gloves when slicing the chili.
13. 13. Wash the mussels thoroughly.
14. 14. Remove the beards from the mussels.
15. 15. Discard any mussels that are already open.
16. 16. Heat the rice wine in the wok.
17. 17. Add the peppercorns to the wok.
18. 18. Add the leek to the wok.
19. 19. Add the bell pepper to the wok.
20. 20. Add the garlic to the wok.
21. 21. Add the chili to the wok.
22. 22. Add the mussels to the wok.
23. 23. Close the lid of the wok.
24. 24. Steam everything for about 6 minutes.
25. 25. Check if the mussels have opened.
26. 26. Remove the lid.
27. 27. Let the liquid evaporate briefly.
28. 28. Add the oil.
29. 29. Fry the mixture while stirring for 2 to 3 minutes.
30. 30. Season the dish with salt.
31. 31. Season the dish with pepper.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 451
• Protein: 55 g · Fett/Fat: 15 g · Carbs: 18 g