Dried mussel
Dried mussel meat, shelled and dried whole without added salt (hence the name, 'bland vegetable'), sold as small amber-brown nuggets. Soaked and cleaned of their beards, they give soups a deep, sweet-briny shellfish savour and a slightly chewy bite. A modest handful flavours a whole pot alongside hairy gourd or black-eyed beans.
TCM properties
Nature · warming Flavour · sweet、salty Meridians · liver、kidney
Traditional food therapy
In Cantonese food therapy it is used to nourish the liver and kidneys, replenish blood and essence, and it is traditionally noted as rich in iodine.
Cautions: read first
- Go carefully if you have gout
- People with thyroid conditions should watch their iodine intake
- Avoid if you are allergic to seafood
Preparation
Soak until soft, pull off the beards and rinse clean.
Origin
The Chinese coast (the Yellow Sea through to the East China Sea, around Shandong, Zhejiang and Fujian). Australian Asian grocers carry small 80g packs, origin unstated
Availability in Australia
Easy to find
