Ginger-and-Soy Marinated Mussels

Ingredients

• 2 tablespoons canola oil
• 8 garlic cloves, sliced (about 3 tablespoons)
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 teaspoons Szechuan peppercorns, crushed
• 2 pounds mussels, scrubbed and debearded
• 1/2 cup Shaoxing wine
• 1/2 cup rice wine vinegar
• 1/4 cup caster sugar
• 1 tablespoon white soy sauce

Steps

1. Heat oil in a medium-size Dutch oven over medium-high until shimmering. Add garlic, ginger, and Szechuan peppercorns; cook, stirring constantly, until aromatic and lightly toasted, about 2 minutes. Add mussels and Shaoxing wine to Dutch oven. Place a tight-fitting lid on pot. Shake the pot a little; cook, undisturbed, until mussels open, about 3 minutes. Transfer mussels to a large bowl using a slotted spoon, discarding any mussels that do not open.
2. Drain broth in Dutch oven through a fine wire-mesh strainer (to catch any grit) into a bowl. Measure broth to equal 1 cup, and transfer to a small saucepan. (Discard any additional broth.) Add rice wine vinegar, sugar, and soy sauce. Bring to a boil over medium, stirring often, until sugar is dissolved, about 1 minute. Remove from heat.
3. Pick mussels from shells, and place in a medium bowl; discard shells. Pour seasoned broth over mussels. Chill, uncovered, until mussels are chilled and marinated, about 1 hour and 30 minutes.