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Black Bean Mussels

shellfish

2 pounds cultured mussels
1 cup chicken stock; beer or white wine
1 tablespoon vegetable oil
2 tablespoons fermented black beans; rinsed and mashed
1 tablespoon soy sauce
1 clove garlic; minced
1 tablespoon minced gingerroot
1 teaspoon crushed red pepper flakes
2 green onions; chopped
1 teaspoon granulated sugar
1 tablespoon cornstarch dissolved in
1 tablespoon cold water
1/4 cup coarsely chopped coriander

This Chinese-style dish is flavoured with fermented black beans that have been preserved in salt; they are often sold in plastic packages as salted or salty black beans. The beans should be pliable, not hard and dry. Debeard and rinse mussels under cold water. Discard any that are not closed after 1 minute. Place in large saucepan with 1/2 cup stock; set over medium heat. Bring to a boil, cover and steam until open, about 6 minutes. Do not open the lid during the first 5 minutes or the meat may stick to the shell. Meanwhile, heat oil in a small pot or skillet over medium. Add 1/2 cup stock, mashed black beans, soy sauce, garlic, ginger, pepper flakes, green onions and sugar. Cook sauce, stirring, for 1 minute. When the mussels are cooked, remove from heat. Drain mussels, adding cooking liquid to the black bean sauce. Cover mussels to keep warm. Add cornstarch and water and stir until slightly thickened, about 1 minute. Pour sauce over hot mussels and toss to coat evenly. Sprinkle with coriander. Serve with rice or rice noodles.

Contributor: President's Choice Magazine - October, 1998

Yield: 2 servings

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