Chinese Black Bean Mussels
Number of Servings:
4 lbs fresh PEI mussels
1 cup (250ml) water
4 tbsp soy sauce
3 tbsp Sherry
1 tbsp maple syrup
2 tsp rice wine vinegar
1/2 tsp cornstarch
1 tbsp vegetable oil
4 cloves garlic, minced
1 inch piece fresh ginger root, minced
2 tablespoons Chinese fermented black beans, drained, rinsed and crushed with a fork
Handful fresh cilantro, chopped, to serve
- Rinse fresh PEI Mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.
- Combine water, soy sauce, Sherry, maple syrup, vinegar and corn starch in a small bowl. Whisk well and set aside.
- Heat vegetable oil in a large, heavy bottomed pot over medium heat. Add garlic and ginger and stir fry, stirring constantly, for 1 minute. Add black beans and soy mixture. Stir and let simmer for 1 minute. Add mussels to the pan, cover and leave to simmer for 5-7 minutes, until mussels are open. Discard any mussels that do not open. Toss mussels in sauce and divide between 4 bowls. Garnish with chopped cilantro.