Braised Mussels with Bean Curd and Mushrooms Recipe

Ingredients :
1.5 liter 4 slices 6 medium 2 cakes 3 cloves 3 2 cups 5 tablespoons 1/2 teaspoon 1 1 tablespoon 1 teaspoon	Mussels Fresh root ginger Dried Chinese mushrooms Fresh bean curd Garlic Spring onions (scallions) Good stock Rice wine or dry sherry Salt Chicken stock cube Cornflour blended with 2 tablespoons water Sesame seed oil Pepper to taste
Method : 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.