Mussels In Black Bean SauceRecipe By: Amy Rosen
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.
- 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
- 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.