Ingredients
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