March 30, 2015
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.
Yield: Serves 4
- 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.)
- 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.
- 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.