mussel
96 dishes.
Amêijoas à Bulhão Patoclams in garlic, coriander and white wine
Arroz chaufaPeruvian-Chinese fried rice with soy, spring onions and chicken
Arroz de mariscobrothy tomato rice loaded with shellfish
Bai Sach ChroukCharcoal-grilled pork over broken rice with pickles
Bak Kut TehPork ribs simmered in dark herbal broth, Klang specialty
BamiJavanese-style stir-fried noodles with sweet soy, served with chicken
BaoziFluffy steamed buns stuffed with seasoned pork or vegetables
Black Pepper CrabCrab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent
Bluff OystersPrized cold-water oysters from Foveaux Strait, eaten raw in season
Bo La LotMinced beef rolled in wild betel leaf and grilled until the leaf blackens
Bol renverséupside-down bowl of rice, chicken, vegetables and fried egg
Buddha Jumps Over the WallLavish Fujian pot of abalone, sea cucumber, ham and mushrooms simmered in wine
Buzarashrimp or mussels in wine, garlic, breadcrumb sauce
Carne de porco à alentejanamarinated pork cubes fried with clams, coriander and cubed potatoes
Cataplana de mariscoseafood and clams steamed in a copper clamshell pan
Cazuela de mariscosCreamy coconut-milk seafood casserole from the Caribbean coast
Cha SremochBeef stir-fried with red tree ants and their eggs, sour and peppery
Char Kway TeowFlat noodles wok-charred with prawns, cockles, egg and Chinese sausage
Chow MeinStir-fried wheat noodles with sliced meat and crisp vegetables
Chow meinGuyanese-Chinese noodles stir-fried with vegetables and chicken
Com HenCold rice with tiny river clams, herbs, crackling and clam broth
CurantoChiloé pit-cooked shellfish, meats and potato breads over hot stones
Curry LaksaCoconut curry noodle soup with tofu puffs and cockles
Devilled ChickenChicken stir-fried with onion, capsicum and chilli in a sticky dark sauce
Dim SimOversized pork-and-cabbage dumpling, steamed or deep-fried at fish-and-chip shops
Doenjang JjigaeFermented soybean-paste stew with tofu, courgette and clams
Fideuàpaella-like dish of short noodles cooked in fish stock with seafood
Fish and ChipsBattered flake with hot chips, wrapped in paper by the beach
Giant ClamSweet clam muscle eaten raw with lime or grilled in the shell.
Giant Clam SashimiCrunchy translucent clam meat sliced raw with soy, lime and chili
Green-Lipped MusselsPlump native mussels steamed or grilled, often with garlic and cream
GueuzeBlend of young and old lambic refermented in the bottle, dry and sparkling.
Haemul PajeonCrisp spring onion-seafood pancake dipped in soy vinegar, classic makgeolli partner
Hot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetables
Hoy TodCrisp-chewy batter fried with mussels or oysters and egg, served with sriracha
JjajangmyeonKorean-Chinese noodles in glossy black-bean sauce with pork and onion-
Chow mein
Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…
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Yokhoss
Mangrove oysters grilled or steamed over coals and eaten with chilli and lime. Ready in 30 minutes prep and 20…
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Amêijoas à Bulhão Pato
Clams in garlic, coriander and white wine. Ready in 15 min prep and 8 min cooking. 2 as a main,…
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Arroz de marisco
Brothy tomato rice loaded with shellfish. Ready in 40 min prep and 50 min cooking. 6 servings. A main recipe…
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Arroz chaufa
Peruvian-Chinese fried rice with soy, spring onions and chicken. Ready in 20 min prep and 12 min cooking. 4 servings.…
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Bai Sach Chrouk
Charcoal-grilled pork over broken rice with pickles. Ready in 25 min prep and 30 min cooking. 4 servings. A breakfast…
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Bak Kut Teh
Pork ribs simmered in dark herbal broth, Klang specialty. Ready in 20 min prep and 2 hr cooking. 4 servings.…
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Bami
Javanese-style stir-fried noodles with sweet soy, served with chicken. Ready in 25 min prep and 15 min cooking. 4 servings.…