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Food

Mussels In Black Bean Sauce

Mussels in Black Bean Sauce

When preparing mussels, throw out any with broken shells. Test remaining mussels to make sure they’re alive by tapping each one; if it doesn’t tightly close after a couple of seconds, it’s dead and should be discarded.

Ingredients


Serves 4

  • 4 1⁄2 lb. large mussels
  • 1 tbsp peanut or vegetable oil
  • 4 green onions, thinly sliced, plus 2 extra for garnish
  • 4 garlic cloves, minced
  • 2″ knob fresh ginger, peeled and minced
  • 3 tbsp preserved black beans, roughly chopped
  • 2 tbsp low-sodium soy sauce
  • 1⁄3 cup dry sherry or Shaoxing rice wine (available at Asian markets)
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds

Directions

  1. Scrub and debeard (remove the seaweedy- looking part) mussels with a brush, and rinse well with cold water, discarding any that are not fit for eating. (See recipe introduction.)
  2. Heat oil in large pot over medium-high heat and sauté green onions, garlic and ginger for 2 minutes. Add black beans, soy and sherry or rice wine, bring to boil, then add mussels. Cover and cook for 5 to 7 minutes, or until most shells open, stirring a couple of times from the bottom up.
  3. Discard any unopened shells and pour others out into a serving dish. Drizzle with sesame oil and garnish with green onions and toasted sesame seeds.

Source

House & Home May 2012

  • Photographer Michael Alberstat
  • Stylist Ashley Denton (Food) Morgan Michener (Prop)
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