Mussels In Black Bean Sauce Recipe - Cooking Index
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 |
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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