1 1/2 lb Fresh mussels 2 tb Peanut oil 1 tb Finely chopped garlic 2 ts Minced peeled fresh ginger 2 tb Fermented black beans 1 tb Bean sauce 1 ts Chili bean sauce 1 tb Rice wine 1 tb Light soy sauce 2 tb Chicken stock 3 tb Minced whole scallions SCRUB THE MUSSELS UNDER COLD water and pull off the wirelike beards. Soak in a large bowl in several changes of cold water. Drain thoroughly just before cooking. Heat a wok or skillet until hot; add oil. Add garlic, ginger and black beans; stir-fry 30 seconds. Add bean sauce and chili bean sauce and stir-fry for another 10 seconds. Add mussels and stir-fry for 1 minute. Add rice wine, soy sauce and stock. Cook over high heat until the shells are completely open. Discard unopened mussels. Garnish with the chopped scallions and serve immediately.
ASMR GREEN LIP MUSSELS IN BLACK BEAN SAUCE ~ COOKING AND EATING SOUNDS
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Amazing Chinese Seafood Recipe! | Mussels with Black Bean Sauce
Welcome back to Mei Lian's Kitchen! Today we have a seafood recipe for you! We will be making Mussels with Black Bean Sauce!
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1 lb of mussels without shells 1 small yellow onion 1 red bell pepper 1 jalapeno 3 cloves of garlic ⅔ cup of water 2 tbsp soy sauce 1 tbsp black beans 1 tbsp oyster sauce 1 tsp mushroom seasoning
Cooking MUSSELS in Black Bean Sauce | Bart van Olphen
It’s time to cook with fresh mussels guys! I’m so so happy the mussel season has started again. I'm very proud of Fish Tales to collaborate with a family of mussel fishermen in Zeeland, The Netherlands, and to bring their beautiful shellfish to the Dutch supermarket (Albert Heijn). The mussel season will go on till the end of February, so make sure you eat them while they are here! Real Zeeland mussels are cultivated on plots and grow from seed to ready-to-eat mussel in the Oosterschelde. They get their beautiful salty flavor specifically in this region. Not from the Netherlands? Not to worry! You can use any mussels you like for this beautiful, Chinese recipe for mussels in black bean sauce!
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Mussels with black bean sauce
The best way to cook mussels is with chilli and black bean sauce; use live mussels for extra soft and tenderness. The mussels should be cooked straight in the wok as opposed to precooked and add back in, this way way you will retain the flavour. I used 1kg (it comes in 1kg bags) live mussels for this recipe.
Ingredients;
1kg live or fresh mussels
30g onions (chopped to small pieces) 2 fresh chillies (chopped finely) 1 stalk spring onion 3 cloves of garlic
few dash of cooking wine few dash of pepper powder 1 tablespoon black bean 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 2g salt 2g msg 2g sugar
Thicken with potato starch.
Method; Heat wok and add some vegetable oil (2 tablespoon) Add onion, garlic and chilli and stir for a bit. Add mussels and stir for a bit, add few dashes of wine and pepper. Add black bean and rest of the condiments. Cover with lid for a couple of minutes. Remove lid and thicken with potato starch.
Steamed Canadian Blue Mussels with Black Bean Sauce (Simplified Chinese Subtitles)
Ingredients: 2 lbs Canadian blue mussels 1 tbsp oil 1 garlic clove, finely chopped 1 small leek, white only, julienned 1 carrot, julienned 2 scallions, finely chopped ½ tsp ginger, finely chopped 2 tbsp white wine 1 tbsp salted, fermented black beans, rinsed and chopped 1 red chili, finely chopped fresh cilantro
Method: In a large pot, heat oil and sauté ginger, garlic, leeks, carrot, scallion and chili over medium-high heat for one minute. Add remaining ingredients cover and bring to boil steaming mussels in broth for approx. 2 – 3 minutes until all shells have opened and mussels cooked. Serve in a bowl with bean sauce and fresh cilantro.