Mussels in black bean sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh mussels |
| 2 | tablespoons | Peanut oil |
| 1 | tablespoon | Finely chopped garlic |
| 2 | teaspoons | Minced peeled fresh ginger |
| 2 | tablespoons | Fermented black beans |
| 1 | tablespoon | Bean sauce |
| 1 | teaspoon | Chili bean sauce |
| 1 | tablespoon | Rice wine |
| 1 | tablespoon | Light soy sauce |
| 2 | tablespoons | Chicken stock |
| 3 | tablespoons | Minced whole scallions |
Directions
SCRUB THE MUSSELS UNDER COLD water and pull off the wirelike 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 sec 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.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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