Food Network: Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce

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Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce
Recipe Courtesy of Ming Tsai

Ingredients
Canola oil to cook
2 pounds Prince Edward Island Mussels, cleaned and prepped
1 tablespoon minced garlic
1 tablespoon minced ginger
4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds
1 tablespoon fermented Chinese black beans
1/2 cup white wine
2 tomatoes or 4 canned tomatoes, diced
1 tablespoon 3 Crab fish sauce
2 cups chicken stock
8 ounces rice stick noodle, soaked in warm water until al dente
1 bunch picked Thai basil
1 bunch chives
2 ounces butter (optional)
2 limes cut in half

Salt and white pepper to taste

Directions
Coat a very hot wok with oil, add mussels and stir until they start to
open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white
wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well.
Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels
right before eating.