Mussels And Pipis In Oyster Sauce

• 1 kg mussels
• 750 g pipis
• 4 tablespoons oyster sauce
• 2 tablespoons palm sugar, chopped
• sesame oil
• 2 -3 cm knobs fresh ginger, peeled and thinly sliced
• 1 bunch spring onion, washed and sliced into 5 cm lengths
• 1/2 bunch coriander sprig, picked
• white pepper

1. Heat a wok and add about a centimetre of water to cover the bottom.
2. Add the mussels and pipis and cover with a tight-fitting lid.
3. Steam for a few minutes and remove shellfish to a bowl as they open.
4. With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
5. Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
6. Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
7. Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
8. Serve in individual bowls with rice or fine egg noodles.

mussels, pipis, oyster sauce, palm sugar, sesame oil, ginger, spring onion, coriander sprig, white pepper

Taken from www.food.com/recipe/mussels-and-pipis-in-oyster-sauce-107596 (may not work)