Easy 20 min serves 2 Gluten-free

Vermicelli Steamed Mussels

Name: Vermicelli Steamed Mussels
Total time: 20 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: fresh mussels (blue mussels); mung bean vermicelli; garlic cloves, minced; light soy sauce; neutral oil; scallions, chopped

粉丝蒸青口 · fěn sī zhēng qīng kǒu

家庭快手版 · Home version: Mussels with garlic vermicelli—a Cantonese technique applied to European shellfish.

This dish applies the classic Cantonese garlic vermicelli technique to mussels, which are more affordable and widely available than scallops. The vermicelli absorbs the mussel's briny cooking liquid.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Seafood

Ingredients

fresh mussels (blue mussels)鲜青口（蓝青口）🛒 local600 g
mung bean vermicelli绿豆粉丝🏮 asian50 g
garlic cloves, minced大蒜，切末🛒 local6 cloves
light soy sauce生抽🏮 asian2 tbsp
neutral oil食用油🛒 local3 tbsp
scallions, chopped小葱，切碎🛒 local2 stalks

fresh mussels (blue mussels): Discard any open or damaged shells

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Spice level

Saltiness

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Instructions

1Soak vermicelli in warm water for 15 minutes. Drain and cut into 10cm lengths.
别泡太久
2Clean mussels: pull off the beard and scrub shells under running water. Discard any open or damaged ones.
清洗要彻底
3Heat oil in a small wok. Fry half the garlic over medium heat until golden (2 minutes). Remove from heat and mix with remaining raw garlic.
双味蒜是秘诀
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 炸蒜浅金，生蒜 paleFried garlic is pale gold, raw garlic is pale
You know it's right when: 蒜末滋滋作响变浅金Garlic sizzles and turns light gold
4Arrange mussels in a steamer. Place a bed of vermicelli on top. Spoon garlic sauce over everything.
层层叠加
5Steam over high heat for 5-6 minutes until mussels open wide.
火候要旺
🔍 Look for High heat 5-6 分钟 · 5-6 minutes
Visual: 青口壳张开，蒸汽逸出Mussel shells pop open, steam escapes
You know it's right when: 90%以上贝壳张开At least 90% shells open
6Discard any unopened mussels. Sprinkle with chopped scallions and soy sauce. Serve immediately.
趁热吃

Tips

· The cooking liquid in the mussels is pure umami—serve with bread to soak it up.
· Don't steam too long or the mussels will be tough.
· Double-flavored garlic is essential.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

How do you cook vermicelli (glass noodles) in a clay pot without it turning to mush?

Soak the dried vermicelli in warm water just until pliable (not fully soft) before adding — it finishes cooking in the broth. Add it last, give it only 2–3 minutes, and don't let it sit in liquid too long or it bloats and breaks. A clay pot holds heat well, so pull it off the flame the moment the noodles are tender.

Source: HǎoWèi clay-pot guide