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.
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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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