Name: Chilli black bean mussels
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 kilogram mussels; 1 cup (250ml) water; 1 tablespoon peanut oil; 1 small red capsicum (150g), sliced thinly; 2 shallots (50g), sliced thinly; 1 fresh long red chilli, sliced thinly; 3 clove garlic, sliced thinly; 350 gram baby buk choy, chopped coarsely; 2 centimetre piece fresh ginger (10g), sliced thinly; 1/4 cup (60ml) chinese cooking wine; 1 tablespoon black bean sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 2 teaspoon caster sugar; 1/3 cup firmly packed fresh coriander leaves

Ingredients

1 kilogram mussels

1 cup (250ml) water

1 tablespoon peanut oil

1 small red capsicum (150g), sliced thinly

2 shallots (50g), sliced thinly

1 fresh long red chilli, sliced thinly

3 clove garlic, sliced thinly

350 gram baby buk choy, chopped coarsely

2 centimetre piece fresh ginger (10g), sliced thinly

1/4 cup (60ml) chinese cooking wine

1 tablespoon black bean sauce

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

2 teaspoon caster sugar

1/3 cup firmly packed fresh coriander leaves

Method

1.Combine mussels and the water in wok; cook, covered, about 5 minutes or until mussels open (discard any that do not). Remove mussels from wok; reserve ½ cup cooking liquid.

2.Heat peanut oil in wok; stir-fry capsicum, shallot, chilli, garlic, buk choy and ginger until capsicum is tender. Add cooking wine; simmer, uncovered, until liquid reduces by half. Add reserved cooking liquid, sauces, sesame oil and sugar; stir-fry 1 minute. Return mussels to wok; stir-fry until hot. Sprinkle with coriander to serve.

Serve with steamed jasmine rice.
Note

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Ingredients

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