01x18 - Mussels

[bunniefuu]

It is almost the tiniest seafood in China.

Hidden within these thin shells

is a summer delicacy
Chaoshan locals are crazy for.

When further processed,

it gives you a completely different
gastronomical experience.

CHAOSHAN

Nan'ao sits on the Tropic of Cancer
and faces the western Pacific Ocean.

In July, it is engulfed
in warm and humid low-pressure air masses.

The 40-degree-Celsius high temperature
accelerates the growth of marine life.

Each July,

many Fujian workers come to Nan'ao
to help locals harvest a kind of seafood.

It is a summertime delicacy
essential to Chaoshan locals.

After two months,

this creature gradually disappears
as the weather turns cold.

This type of small shellfish

is scientifically known
as Musculus senhousei.

Connected only by its byssus,

it grows in colonies rooted in the mud
at the bottom of the ocean.

Due to its thin shell,

the mussel is called "thin shell"
by Chaoshan locals.

On Nan'ao Island,

non-local residents account
for two-thirds of the total population.

Guangwei Zeng
is a born-and-bred local fisherman.

For over ten years,

mussel cultivation
has been his most important activity.

After ten hours of labor,

eleven thousand catties of mussels
are harvested.

Guangwei Zeng and the workers
have harvested this much in one day.

Along the coast of Chaoshan

2,500 kilos of mussels
are harvested each year.

Unlike seawater cultivation in Fujian,

freshwater and seawater meet in Nan'ao.

Bays are two to five meters deep,
and water temperature is just right.

The mussels here have unique flavors
and are favorites of Chaoshan locals.

Nan'ao is the only coastal county
in Guangdong Province.

Many water systems come together here,
which make for a rich variety of seafood.

It is only 20 kilometers
from downtown Shantou.

Fresh seafood can be swiftly delivered
to city markets.

Every time he makes a sale,

Guangwei Zeng
keeps a sack of the best mussels

for his family to enjoy.

Half an hour later,
the mussels in the hands of Mrs. Zeng

will be transformed
into a classic Chaoshan delicacy.

Apart from mussels,

this delicacy also needs
an important partner.

Thai basil.

With leaves growing
in tower-shaped layers,

it is a widely used spice
in Southeast Asia.

In Chaoshan, it is also called jinbuhuan.

It is essential
in local stir-fried mussels.

At first, raw Thai basil
gives off a poignant spicy smell.

Gradually, it gives off
a kind of herbal and minty fragrance.

Unlike in other regions,

Chaoshan locals prefer to add Thai basil
at the beginning.

With lots of oil on high heat, it
continuously releases aromatic substances

imparting rich aroma to the mussels
without overshadowing the original flavor.

Within two or three minutes,
the amino acids in Thai basil

fuse with the protein in mussels.

The mussels are most succulent
when served right after they open up.

STIR-FRIED MUSSELS WITH THAI BASIL

Stir-fried mussels with Thai basil

is simple both in the ingredients
and cooking technique.

Yet it is the perfect match
between the irreplaceable ingredients

that make this classic summertime dish.

Due to limited farming space,

Chaoshan locals who live off the sea
love all sorts of seafood.

Although small in size,

the uniquely flavorful mussels

have accompanied the Chaoshan locals
for hundreds of years.

Harvest starts from Grain Full
and peaks at Great Heat.

During these two months,

Chaoshan locals can enjoy mussels
to their hearts' content.

But after Start of Autumn,

mussels take on a different form

while still staying in Chaoshan cuisine.

STIR-FRIED MUSSEL

MUSSEL AND BITTER SQUASH SOUP

YANHONG TOWN, CHENGHAI DISTRICT

Yanhong, Chenghai,

is a small town in Chaoshan
renowned for its mussels.

With a nearly 90-degree angle of sunlight
and 40-degree-Celsius temperatures,

fresh mussels
can live no longer than two days.

To prolong its storage life,

Chaoshan locals created the technique
of making deshelled mussel kernels.

This ancient technique
now only remains in Yanhong.

Yuewu Lin's family

has passed down this technique
for three generations.

He can determine the quality of mussels
through the taste and color.

If rosiness appears
after it's soaked in water,

then it is a high-quality mussel.

This is pretty good.

A bamboo stick connected to a thread

is all the Yanhong locals need
for cleaning mussels.

When stirred constantly in one direction,
mussels will detach one by one.

Forty liters of boiling hot water
with one kilogram of sea salt

put on high heat

are key to the freshness
of mussel kernels.

Next is the critical point
where mussels evolve into mussel kernels.

In Chaoshan, making mussel kernels
is also called beating mussels.

They are very meticulous
about the method of beating.

Beating mussel kernels
is a challenge of physical strength.

Beat too hard,
and the mussels will be battered.

Beat too lightly, and the shell
will not separate from the meat.

Yuewu Lin has gained precise control
over the beating force

from over ten years of experience.

He skims out the foam
to keep the boiling water clear.

After two to three minutes,
without any timer,

just from his years
of experience and observation,

Yuewu Lin can precisely determine
when they are ready to come out.

After cooking four or five batches,

the accumulated saltiness
and the freshness of the mussel kernel

reach the perfect balance.

It smells rich and full of freshness
and has reached its most delicious state.

The mussel kernels
have two different colors.

The white ones are male

and the orange ones are female.

Deshelled mussel kernels

taste succulent and tender
due to the infiltrated salt.

They are rich in various nutrients.

Even without any condiments,

it is a favorite delicacy
of Chaoshan locals.

Every day, Yuewu Lin
must process 100 kilos of mussels

to produce 20 kilos of mussel kernels.

Frozen mussel kernels
can be preserved up to six months.

Up to the end of the year, Chaoshan locals
can still taste the flavor of summer.

In Chaoshan, mussels are a part of
everyday household dishes.

Due to their distinct
regional characteristics,

mussel kernels
also appeal to restaurant chefs.

As a chef from out of town,

Jinwu Li
is also passionate about mussel kernel.

This dish may look simple,

but even after many years,
he still makes it with utmost care.

After getting rid of excess water,
he stir-fries it on high heat.

The heat causes the sulfides
in green onions to become volatile

and fuse with the mussel kernels.

When the color looks silky and glossy,

the mussel kernel's tenderness
and the green onion's fragrance

are combined together perfectly.

STIR-FRIED MUSSEL KERNEL WITH GREEN ONION

In Chaoshan,

there are many more versions
of this minimalist approach

towards the mussel kernel.

MUSSEL KERNEL SPRING ROLL

MUSSEL KERNEL FRIED RICE

Growing at the bottom of the sea
for six months

and undergoing
a dozen meticulous processes,

this single ingredient
cooked in the simplest way

has evolved into
an entirely different flavor.

A mussel weighing 0.25 grams

comprises the uniquely flavorful
summertime dishes of Chaoshan locals.

CHAOSHAN