Ingredients
- 3 scallions (minced whole)
- 1 1/2 mussels (fresh)
- 34 gr fermented black beans
- 30 ml peanut oil
- 30 ml chicken stock
- 16 ml bean sauce
- 16 ml soy sauce (light)
- 10 gr ginger (minced peeled fresh)
- 8 gr garlic (finely chopped)
- 16 ml rice wine
- 5 ml chili bean sauce
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.
