Chinese Black Bean Mussels
Number of Servings:
4 lb (2 kg) fresh PEI mussels
1 cup (250ml) water
4 Tbsp (60 mL) soy sauce
3 Tbsp (45 mL) Sherry
1 Tbsp (15 mL) maple syrup
2 tsp (10 mL) rice wine vinegar
1/2 tsp (2.5 mL) cornstarch
1 Tbsp (15 mL) vegetable oil
4 cloves garlic, minced
1 inch piece fresh ginger root, minced
2 Tbsp (30 mL) Chinese fermented black beans, drained, rinsed and crushed with a fork
Handful fresh cilantro, chopped, to serve
- 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.
- 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.