Black Bean & Chili Mussels Stir-Fry
Number of Servings: 6
Source: Gourmettraveller.com
Ingredients
6 lbs (2.7 kg) fresh PEI Mussels
1⁄3 cup (80 mL) peanut oil
1 clove garlic, finely chopped
3.4 oz (100 mL) shaoxing (rice) wine
3⁄4 cup (185 mL) bean thread vermicelli
3 cups (750 mL) green onions, thinly sliced
3 long red chillies, seeds removed, cut into julienne
1⁄4 cup (60 mL) salted black beans
1 Tbsp (15 mL) white sugar
1⁄4 cup (60 mL) oyster sauce
1 tsp (5 mL) sesame oil
2 small red chillies, thinly sliced
1 cup (250 mL) sugar snap peas, halved lengthways
1 Tbsp (15 mL) Chinese black vinegar
5 shallots
2 Tbsp (30 mL) ginger, minced
1 cup (250 mL) coriander leaves, loosely packed
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Thinly slice 1 shallot. Heat 2 tbsp peanut oil in a large saucepan over medium-high heat, add shallot, garlic, half the ginger and cook for 3-4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3-4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid. Discarding any mussels that do not open.
- Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
- Cut remaining shallots into wedges. Heat remaining peanut oil in a wok or large frying pan over high heat, add green onion, remaining ginger, shallot, long red chilli and black beans and cook for 3 minutes or until fragrant. Add mussels and drained vermicelli and stir-fry for another 2 minutes, then add remaining Shaoxing wine, sugar, oyster sauce, sesame oil, reserved mussel liquid, chilli and sugar snap peas.
- Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.
Notes: To make life easier when slurping these slippery creatures, snip the noodles with scissors after they’ve been soaked.