Mussels With Black Beans and Coriander Recipes

Ingredients :

1.5kg black mussels

1 tbsp peanut oil

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

Serves 4 - 6

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