Spring Bay Mussels in black bean sauce
Serves: 2 as a main 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.