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Cooking with Chef Hermann: Wu-Tang Mussels

Wu-Tang Mussels (Total 30 min.; Serves 4-6)


  • 1 Tbsp. toasted sesame oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 Tbsp. finely chopped peeled fresh ginger
  • 2 Chinese pork sausage links (3 oz.) or pork sausage chopped
  • 1 lb. baby bok Choy, leaves separated
  • ¼ cup Chinese cooking wine or dry sherry
  • 45-60 mussels (5-6 lbs.)
  • 1 stick chilled unsalted butter cut into 8 pieces
  • 2 Tbsp. chopped cilantro
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. soy sauce
  • 2 tsp. sambal oelek
  • Crusty bread, for serving


  1. In a large, deep pot heat the oil. Add the scallions, garlic and ginger and cook over moderately high heat for 1 minute. Add the sausage and bok choy and stir-fry for 2 minutes. Add the wine, scraping up any browned bits, then add the mussels and butter. Cover and cook 5 to 7 minutes.
  2. Add the cilantro, lemon juice, soy sauce and sambal to the pot and toss to combine. Serve immediately with crusty bread.