Canton Mussels With Black Bean And Ginger Sauce Recipes

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

Time 30m

Yield 4 servings, as an appetizer

Number Of Ingredients 13

Ingredients

2 pounds large black or blue mussels
3 dried hot chiles
1 bunch scallions, cut into 1-inch lengths
1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
3 tablespoons fermented Chinese black beans
1 or 2 cloves garlic, crushed
2 tablespoons toban djan (chile garlic bean paste)
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons peanut oil
2 tablespoons sugar
1/2 cup sake
1/2 cup carrot ribbons (about 1 medium carrot)

Steps:

Rinse and debeard the mussels.
Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

MUSSELS IN BLACK BEAN SAUCE

Mussels in Black Bean Sauce image

I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy.

Provided by The Flying Chef

Categories Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 kg mussels
1 tablespoon peanut oil
2 teaspoons fresh ginger, grated
4 garlic cloves, crushed
6 green onions
2 red chilies, chopped finely (add as many or few seeds as you like.)
50 ml black bean sauce
2 tablespoons fish sauce
100 ml water
2 teaspoons sugar
1/2 cup fresh coriander leaves, roughly chopped

Steps:

Scrub mussels under cold water, remove beards.
Add to boiling pot of water cover and cook 5 Minutes or until mussels open
Drain, discard any that don't open
Cover and set to one side.
Heat oil in a wok
Add ginger, garlic, onions and chilies, stir fry until fragrant
Add sauces, water and sugar. Stir to combine
Add mussels, Cover. Stir occasionaly to heat through.
Stir in coriander, serve immediately.
I served mine with a nice side salad.

Nutrition Facts : Calories 771.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 210, Sodium 3572.8, Carbohydrate 42.3, Fiber 2.1, Sugar 8.4, Protein 92.3

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