| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Seafood, Oriental |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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