2 tbsp
canned, salted black beans, rinsed and mashed
2 clove
garlic, finely chopped
1 tsp
finely chopped fresh ginger
2 long
fresh red chilies, seeded and finely chopped
1 tbsp
finely chopped fresh coriander root
60ml
Chinese rice wine or dry sherry
2 tbsp
lime juice
2 tsp
sugar
15g fresh
coriander leaves, roughly chopped
Method :
Scrub the mussels with a stiff
brush to remove any grit or weed. Pull out the beards. Discard any open mussels that
don't close when tapped on the benchtop. Heat the oil in a large, deep,
lidded frying pan, add the black beans, garlic, ginger, chili and
coriander root, and cook over low heat for 2-3 minutes, or until
fragrant. Add the wine and increase the heat
to high. Add half the mussels in a single
layer and cover with a tight fitting lid. Cook for 2-3 minutes, or until the
mussels have just opened. Discard any that do not open. Remove from the pan, and repeat
with the remaining mussels. Transfer the mussels to a serving
dish, leaving the cooking liquid in the pan. Add the lime juice, sugar and
coriander leaves to the pan and cook for 30 seconds. Pour the sauce over the mussels
and serve with rice. Ready to eat in 25 minutes
