Mussels In Black Bean Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh mussels
2 tablespoons	30ml	Peanut oil
1 tablespoon	15ml	Finely chopped garlic
2 teaspoons	10ml	Minced peeled fresh ginger
2 tablespoons	30ml	Fermented black beans
1 tablespoon	15ml	Bean sauce
1 teaspoon	5ml	Chili bean sauce
1 tablespoon	15ml	Rice wine
1 tablespoon	15ml	Light soy sauce
2 tablespoons	30ml	Chicken stock
3 tablespoons	45ml	Minced whole scallions

Recipe Instructions

SCRUB THE MUSSELS UNDER COLD water and pull off the wire like beards.

Soak in a large bowl in several changes of cold water.

Drain thoroughly just before cooking.

Heat a wok or skillet until hot; add oil. Add garlic, ginger and black beans; stir-fry 30 seconds.

Add bean sauce and chili bean sauce and stir-fry for another 10 seconds. Add mussels and stir-fry for 1 minute.

Add rice wine, soy sauce and stock. Cook over high heat until the shells are completely open. Discard unopened mussels.

Garnish with the chopped scallions and serve immediately.

Source:
Susan Feniger and Mary Sue Milliken

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