Fried Mussels and Vermicelli with Perilla Leaves Recipe (紫蘇葉青口粉絲)

This recipe is definitely a new one ! We had a new found love for perilla leaves after falling in love with Korean BBQ during the pandemic. We now like to do Korean BBQ dinners at home ! We also found out that perilla leaves can be cooked in multiple ways and this one is definitely one for the books. The tangy flavours of the perilla leaves makes the fried mussels more flavorful than you can imagine.

INGREDIENTS:

• 1 box  (800g) mussels 
• 220g cherry tomatoes
• 10g dried shrimp
• 20g black beans
• 3 cloves of garlic
• 3 shallots
• 8 perilla leaves
• 2 vermicelli bundles
• 2 slices ginger 
• 1 tsp white pepper
• 1 tsp sugar
• 1 tsp oyster sauces
• 1 tsp sesame oil
• 2 tbsp cooking wine

INSTRUCTIONS:

Wash and remove the shell of mussels. Boil 2 cups of water for about 70 degrees and add 1 tbsp of cooking wine. Blanch the mussels for 10 seconds and put them into cold water.  Dry them out.

Immerse the vermicelli into the water until it softs. Cut them short.

Wash the dried shrimps and immerse them for about 10 minutes in half a cup of water. Take away the dried shrimps and leave the water for future use.

Pan fry the dried shrimp on low heat in the wok. Do not add oil.

Wash the cherry tomatoes and cut them into half.

Wash the perilla leaves and remove the stems into the middle and them into strips.

Wash the black beans and dry them up.

Cut garlic and shallots into pieces. Mix them with black beans and chop them into pieces

Add 2 tbsp of oil in the wok on low heat. Add ginger strips, dried shrimps and black beans and fry them together until the smell comes out. Add the cherry tomatoes, the perilla leaves and ¼ tsp of salt then fry them up until the cherry tomatoes become soft. put half of the cherry tomatoes in the bowl and the other half leaves in the wok.

Fry the vermicelli, one and half cup of water, dried shrimp water and along with the remaining leaves together. Put the lid on for about one minute until the vermicelli becomes soft. Put them on the dish.

Mix the other half of perilla leaves into the wok on medium to high heat. Add the mussels, oyster sauce, sugar, the white pepper and 1 tbsp of cooking wine and fry them evenly. Then add the vermicelli and fry them for about one minute. Turn off heat and add the sesame oil. Mix evenly and serve.

Fried Mussels and Vermicelli with Perilla Leaves (紫蘇葉青口粉絲)

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Ingredients

  

• 1 box (800g) mussels
• 220 g cherry tomatoes
• 10 g dried shrimp
• 20 g black beans
• 3 cloves of garlic
• 3 shallots
• 8 perilla leaves
• 2 vermicelli bundles
• 2 slices ginger
• 1 tsp white pepper
• 1 tsp sugar
• 1 tsp oyster sauces
• 1 tsp sesame oil
• 2 tbsp cooking wine

Instructions

 

• Wash and remove the shell of mussels. Boil 2 cups of water for about 70 degrees and add 1 tbsp of cooking wine. Blanch the mussels for 10 seconds and put them into cold water. Dry them out.
• Immerse the vermicelli into the water until it softs. Cut them short.
• Wash the dried shrimps and immerse them for about 10 minutes in half a cup of water. Take away the dried shrimps and leave the water for future use.
• Pan fry the dried shrimp on low heat in the wok. Do not add oil.
• Wash the cherry tomatoes and cut them into half.
• Wash the perilla leaves and remove the stems into the middle and them into strips.
• Wash the black beans and dry them up.
• Cut garlic and shallots into pieces. Mix them with black beans and chop them into pieces
• Add 2 tbsp of oil in the wok on low heat. Add ginger strips, dried shrimps and black beans and fry them together until the smell comes out. Add the cherry tomatoes, the perilla leaves and ¼ tsp of salt then fry them up until the cherry tomatoes become soft. Put half of the cherry tomatoes in the bowl and leave the rest in the wok
• Fry the vermicelli, one and half cup of water, dried shrimp water and along with the remaining leaves together. Put the lid on for about one minute until the vermicelli becomes soft. Put them on the dish.
• Mix the other half of perilla leaves into the wok on medium to high heat. Add the mussels, oyster sauce, sugar, the white pepper and 1 tbsp of cooking wine and fry them evenly. Then add the vermicelli and fry them for about one minute. Turn off heat and add the sesame oil. Mix evenly and serve.

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