-
Scrub the mussels
thoroughly.
-
Poach in a large saucepan
of simmering water with the ginger for 1 1/2 minutes, then drain.
-
Discard any unopened ones.
-
Transfer the mussels to a
large pan or flameproof casserole.
-
Soak the dried mushrooms
in hot water to cover for 25 minutes.
-
Drain and discard the
tough stalks.
-
Cut the mushroom caps into
quarters.
-
Cut the bean curd into
cubes or rectangles.
-
Finely chop the garlic.
-
Shred the onions.
-
Place the pan of mussels
over medium-high heat.
-
Pour in the stock and wine
or sherry, then add the bean curd, mushrooms, garlic, half the
onion, salt and pepper.
-
Bring to the boil and
sprinkle in the crumbled stock cube.
-
Stir and simmer gentle for
10 minutes.
-
Stir in the blended
cornflour.
-
Sprinkle with the
remaining spring onion and the sesame seed oil.