Stir Fried Mussels with Black Bean and Chilli
I’ve cooked a few Asian-style mussels in my time but I have to say, this is the best recipe I’ve found. I just love the big bold flavour of the salted black beans. Never ever overcook mussels – they should be served plump and juicy – in the first stage of cooking when you steam them open, watch them carefully and take each one of them out of the water as soon as they open, otherwise they’ll be overcooked when you wok them. This is a recipe from Kylie Kwong but I’ve simplified the process a bit.
- 40 live mussels
- 2 Tbsp peanut oil
- 4 slices ginger
- 3 garlic cloves, crushed
- ½ red onion, cut into wedges
- 2 Tbsp salted black beans
- ½ medium-sized red capsicum, deseeded and sliced into ½ cm strips
- 3 large red chillies, halved lengthways and seeds removed
- 6 green (spring) onions cut into 5cm lengths
- ¼ cup shao xing wine or dry sherry
- ¼ cup water
- 2 Tbsp oyster sauce (Lee Kum Kee Premium is the best)
- 2 tsp white sugar
- ½ tsp sesame oil
- 2 tsp black vinegar
Scrub, de-beard, rinse and drain mussels. Get a large pot and put cold water in it up to about 1cm. Put the mussels in and place over high heat, cover, and steam until shells open – don’t go anywhere as you have to watch them closely. As they start opening, immediately take them out of the wok with tongs and place in a bowl.
Combine all of the sauce ingredients.
Heat peanut oil in a wok until surface shimmers slightly. Stir-fry the ginger, garlic, onion, black beans, capsicum and chilli for 3 minutes or until fragrant. Add mussels and green onions and stir-fry for 2 minutes. Pour the sauce into the work and toss. Serve immediately and garnish with coriander (optional).