My Recipe

Baked Mussel with Hot and Sour Sauce


450 g – Frozen mussel in half shell (New Zealand Green-lipped)
5 Tbsp – Onion (finely shredded)
1½ Tbsp – Garlic (minced)
2 to 3 pieces or to taste Red chili pepper (minced)
about 4 sprigs – Cilantro leaves


2 Tbsp – Tomato paste
2 Tbsp – Ketchup
2 Tbsp – Lime juice
1/2 tsp – Salt
2 Tbsp – Sugar
2 tsp – Fish sauce
2 tsp – Cornstarch
5½ Tbsp – Water


  1. Thaw frozen mussel in refrigerator overnight. Drain and dry mussel with paper towel.
  2. Pre-heat oven to 475ºF.
  3. Mix sauce by thinning tomato paste and ketchup with water. Then whisk in the rest of the ingredients.
  4. Arrange mussels on a baking sheet. Sprinkle each mussel sparingly with salt and white ground pepper. Bake for about 6 minutes or until heated through.
  5. Discard liquid in each mussel shell. Remove baked mussel onto serving platter.
  6. Heat wok or small saucepan. Add 1½ Tbsp oil. Sauté garlic, onion and chili pepper until fragrant. Add sauce ingredients. Keep stirring until sauce reboils and thickens. Spoon over mussels. Garnish each mussel with a cilantro leaf. Serve warm as an appetizer.
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