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Mussels In Black Bean Sauce

shellfish, stirfry - other

2 1/2 pounds small cultivated mussels
1 large onion
1 large red bell pepper
2 tablespoons black beans
3 cloves garlic
1 tablespoon minced ginger-root
2 green onions (green parts only)
2 tablespoons soy sauce
2 tablespoons chicken stock
1 tablespoon dry sherry
1 teaspoon rice or white vinegar
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 1/2 teaspoons dark oriental sesame oil

Serve this dish as an appetizer for a dinner party, or include with other dishes for a full Chinese dinner. Preparation: With stiff brush or clean nylon scouring pad, scrub mussels and remove any beards. Discard any mussels that do not close when lightly tapped. Place in bowl and refrigerate while preparing remaining ingredients. Peel onion; cut in half from stem to root end. Lay flat side down and cut into slices about 1/2 inch wide, again from stem to root end. Core and quarter pepper; cut on diagonal into strips about 1/2 inch wide. Rinse black beans briefly in sieve; pat dry and crush with fork. Peel and mince garlic; combine with beans and ginger in small bowl. Set aside. Thinly slice green onions on diagonal; set aside. In separate bowl, combine soy sauce, chicken stock, sherry, vinegar and cornstarch; set aside. Cooking: Heat wok over high heat until a drop of water sprinkled on its surface hisses and sizzles into steam. Pour in vegetable oil, swirl and when oil is about to smoke, add bean-garlic mixture; cook, stirring, for 10 seconds or until fragrant. Add onion and red pepper; stir-fry for 1 minute. Add mussels and turn briskly in flavored oil until each is coated. Stir cornstarch mixture and drizzle over mussels. Stir well, cover and steam for 4 to 5 minutes or until mussels open, stirring every minute or so to create a smooth sauce. Remove from heat, drizzle with sesame oil and sprinkle with green onions. Serve immediately in wide shallow soup bowls.

Contributor: Canadian Living - April, 1986

Yield: 6 servings

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