Spring Bay Mussels in black bean sauce
- 10 mins
- 10 mins
- Serves 2 or 3-4 as a starter
- 1kg packet Spring Bay Mussels
- 30ml peanut oil or grapeseed oil
- 2 tablespoons (15g) finely sliced green shallots
- 1 small clove garlic, finely chopped
- 2 teaspoons (8g) finely grated ginger
- 1 tablespoon (20ml) light soy sauce
- 2 teaspoons (10ml) Shaoxing wine or sherry
- 1 tablespoon black beans (see note)
- 1 ½ teaspoons sugar
- ¼ cup coriander leaves, torn
Open the packet of mussels and pour into a colander, give them a light rinse.
Heat a large heavy based pot or wok with a tight fitting lid over a low heat.
Add the peanut oil, then add the shallots, garlic, ginger and cook for 1 minute or until garlic is softened slightly. Add the soy, shaoxing wine, black beans and sugar and cook together for 1 minute.
Add the mussels, give them a stir and then quickly put on the lid. Cook for 3 minutes or until the mussels open. Sprinkle over the coriander and serve with the cooking liquid and some steamed rice, boiled hokkien or rice noodles and some steamed Chinese greens.
Black beans are fermented and preserved in salt. They can be purchased in the Asian section of the supermarket or an Asian grocer.
Shaoxing is a Chinese rice wine, it is available from Asian grocers. Sherry is a good substitute for Shaoxing.
Add a chopped red chilli with the garlic and shallots for spicy hit.
The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.
Unopened mussels can be prized opened with a paring knife and eaten.