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Shrimp and Mussel Stir-Fry

shellfish, shrimp

2 pounds mussels
1 pound shrimp; peeled, deveined
2 tablespoons oil
2 cloves garlic
1 tablespoon gingerroot; minced
1/4 teaspoon hot pepper flakes
2 carrots; diagonally sliced
1 onion; chopped
1 stalk celery; diagonally sliced
4 large mushrooms; sliced
1/2 cup chicken stock; or
1/2 cup white wine
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 cups small broccoli florets

Scrub mussels under cold running water ; remove any beards. Discard any that do not close. In wok, heat oil over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds. Add carrots, onion and celery; stir-fry for 2 minutes. Add mushrooms and stir-fry for 1 minute. Add ¼ cup of the stock and mussels; cook, stirring, for 4 to 5 minutes or until shells open. Combine remaining stock with cornstarch, soy sauce and oyster sauce; add to pan along with broccoli and shrimp. Cook for 2 to 3 minutes or until shrimp are pink, broccoli is tender-crisp and sauce is thickened. 48 g fat total

Contributor: Canadian Living Magazine (January, 1991)

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