Recipe courtesy of David Rosengarten

Canton Mussels with Black Bean and Ginger Sauce

  • Level: Easy
  • Yield: 6 if served with other Chinese
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Ingredients

2 teaspoons peanut oil

2 tablespoons ginger, finely minced

1 tablespoon garlic, finely minced

1/4 cup minced scallions (about 3 scallions)

2 dozen mussels, cleaned and scrubbed

1/4 cup Shao Hsing (or substitute dry sherry)

1 tablespoon oyster sauce

1 teaspoon thin soy sauce

1/2 teaspoon sugar

2 tablespoons salted black beans, crushed with a cleaver

2 teaspoons cornstarch

1/2 teaspoon sesame oil

Directions

  1. Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.;
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