| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Oriental, Seafood |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh mussels |
| 2 |
T |
Peanut oil |
| 1 |
T |
Finely chopped garlic |
| 2 |
t |
Minced peeled fresh ginger |
| 2 |
T |
Fermented black beans |
| 1 |
T |
Bean sauce |
| 1 |
t |
Chili bean sauce |
| 1 |
T |
Rice wine |
| 1 |
T |
Light soy sauce |
| 2 |
T |
Chicken stock |
| 3 |
T |
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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