There are certain ingredients that seem heaven made to go together like macaroni and cheese, horseradish and roast beef, corned beef and cabbage. For the Chinese it’s mussels with fermented black bean sauce – a culinary taste journey guests will surely love.
Mussels with Chinese Black Bean Sauce
- 2 lbs. Taylor Mediterranean Mussels in the shell
- 1 tbsp. peanut oil
- 1 bunch scallions
- 5 cloves garlic, minced or crushed
- 1 tsp minced fresh ginger
- 1 to 2 tbsp. Sichuan chili bean paste or any Chinese chili sauce
- 3 tbsp. fermented black beans, rinsed and lightly mashed
- 2 tbsp. oyster sauce
- 1/2 cup sake, dry white wine or dry sherry
- Clean mussels by rinsing under cold water.
- Remove “beards”.
- Cut the green part of the scallions in 1 ½ inch pieces.
- Cut the white portion of scallions into ¼ inch pieces.
- Heat the oil in a Dutch oven or large deep skillet with a lid.
- When hot, add the scallions.
- Stir for a minute.
- Add the garlic, ginger, chili paste, black beans, and oyster sauce.
- Sauté for a minute or until the mixture smells fragrant.
- Add the mussels and stir to coat with the sauce.
- Pour in the sake and qui
- Remove the lid and gently stir to redistribute mussels.
- Put the lid back on and cook 2-3 more minutes, until all the mussels are open.
- Place in serving bowls.