Chilli and Black Bean Mussels
Chilli and Black Bean Mussels
Ingredients
1kg of Mussels
3 tbsp of Chinese dried fermented black beans
6 large spring onions
4 large garlic cloves minced
30g of fresh ginger sliced
1 large chili finely sliced
2 tbsp light soy sauce
2 tsp sesame oil
200ml-250ml water
1 tsp sugar
1tbsp cornflour paste
6 dried egg noodle nests
Vegetable Oil
Salt
White Pepper
Method
Pre-soak your mussels in cold water for 20 mins
Strain off the water to remove dirt
Use a scouring pad to remove any grit from the shells and pull out any beards
If there is a broken shell, throw it straight into the bin. If any are open, give them a tap against a hard surface, if they close, they are good to use
Place your mussels back into cold water to remove any excess grit
Place your dried noodle nests in a bowl of cold water to rehydrate for 20 minutes
Rehydrate your fermented black beans in boiling water
Chop up your spring onions, ginger, chilli and garlic
Add vegetable oil to a large deep pan and put in your ginger and garlic
Once you start to smell the ginger and garlic, add in your chilli, spring onions and stir
Add two tablespoons of soy sauce and three tablespoons of black beans. Do not add the liquid from the black beans
Let this bubble away, stirring occasionally
Add a pinch of white pepper
Add in your mussels and toss through until they are coated in the sauce
Add 200mls of water and place the lid on
Once all the mussels have opened, they are cooked. Lower the heat and add your cornflour paste
Stir until the sauce thickens up
Add the rehydrated noodle nests into the pan and mix
Add a pinch of sugar and drizzle the sesame oil around the side of the pan
Garnish with spring onion and chilli
