Shellfish Garlic

materials

400 mussels without skin
3 tablespoons cooking oil
8 cloves garlic, thinly sliced
4 grains of red onion, thinly sliced
3 pieces of red pepper, thinly sliced
2 leeks, cut into 3 cm
2 bay leaves
1 tbsp oyster sauce
1 teaspoon salt
1 tsp sugar
100 ml boiled water

HOW:
Heat oil. Saute garlic, onion and bay leaves
until fragrant.
Enter the clams, stir well. Pour the water. Bring to a boil.
Add oyster sauce, cayenne, salt and sugar. Stir well.
Cook until all ingredients cooked. Lift.
Serve.