Easy Mussels Congee (Porridge) Recipe (Updated)
Whenever I feel under the weather, I crave for a piping hot bowl of smooth congee. I took a look in my fridge and was trying hard to think of what ingredients I could use and I noticed the packet of mussels in my freezer so I thought I would give it a try. This is rather like seafood congee except that the only seafood I used was congee - congee is great in that it provides the perfect backdrop to most ingredients and you can adjust them to suit your preferences.
If you are not a fan of mussels, you can use bamboo clams, prawns or other seafood. I prefer watery congee where the ratio of water to rice is about 6:1 but do adjust this according to your tastes. This was simply heartwarming and if you like mussels, I'm pretty sure you will like this easy congee. Add a dash of light soy sauce at the table and you're done :).
This recipe is part of my Yuen Chun series.
Ingredients:
1/2 cup white rice, soaked for 30 minutes preferably (this it to ensure smoother consistency)
6 cups water
12 mussels in half shell
3 stalks green onions, sliced
4 slices ginger, slivered
To serve:
Sesame oil
Light soy sauce (from www.yuenchun.com)
Extra green onions and ginger for garnish
Method:
Firstly, place the rice and water in a claypot of large soup pot. Bring to a boil. Add a sprinkle of salt. Once boiling rapidly, turn to medium low and allow to cook for about 1 hour stirring occasionally. Once the congee reaches the desired consistency, add in the ginger, green onions and mussels. The congee will be ready in 1 minute. Serve hot with additional garnishing.
If you are not a fan of mussels, you can use bamboo clams, prawns or other seafood. I prefer watery congee where the ratio of water to rice is about 6:1 but do adjust this according to your tastes. This was simply heartwarming and if you like mussels, I'm pretty sure you will like this easy congee. Add a dash of light soy sauce at the table and you're done :).
This recipe is part of my Yuen Chun series.
Ingredients:
1/2 cup white rice, soaked for 30 minutes preferably (this it to ensure smoother consistency)
6 cups water
12 mussels in half shell
3 stalks green onions, sliced
4 slices ginger, slivered
To serve:
Sesame oil
Light soy sauce (from www.yuenchun.com)
Extra green onions and ginger for garnish
Method:
Firstly, place the rice and water in a claypot of large soup pot. Bring to a boil. Add a sprinkle of salt. Once boiling rapidly, turn to medium low and allow to cook for about 1 hour stirring occasionally. Once the congee reaches the desired consistency, add in the ginger, green onions and mussels. The congee will be ready in 1 minute. Serve hot with additional garnishing.
0 Response to "Easy Mussels Congee (Porridge) Recipe (Updated)"
Post a Comment