Mussels in Black Bean Sauce
Yield
6 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mussels
fresh |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 2 | teaspoons |
ginger
minced peeled fresh |
|
| 2 | tablespoons |
black beans
fermented |
|
| 1 | tablespoon |
black bean sauce
|
* |
| 1 | teaspoon |
chili bean sauce
|
* |
| 1 | tablespoon |
rice wine
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 2 | tablespoons |
chicken broth
|
|
| 3 | tablespoons |
scallions, spring or green onions
minced, whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mussels
fresh |
|
| 3E+1 | ml |
peanut oil
|
|
| 15 | ml |
garlic
finely chopped |
|
| 1E+1 | ml |
ginger
minced peeled fresh |
|
| 3E+1 | ml |
black beans
fermented |
|
| 15 | ml |
black bean sauce
|
* |
| 5 | ml |
chili bean sauce
|
* |
| 15 | ml |
rice wine
|
|
| 15 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
chicken broth
|
|
| 45 | ml |
scallions, spring or green onions
minced, whole |
|
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 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.
