Multi-Species Marine Traps
Used Aquaculture & Processing Machinery
Fukui's Monthly News Letter
Mussels in Black Bean Sauce
1 1/2 lb Fresh mussels
2 tb Peanut oil
1 tb Finely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Fermented black beans
1 tb Bean sauce
1 ts Chili bean sauce
1 tb Rice wine
1 tb Light soy sauce
2 tb Chicken stock
3 tb Minced whole scallions
SCRUB THE MUSSELS UNDER COLD water and pull off the
wirelike beards. Soak in a large bowl in several
changes of cold water. Drain thoroughly just before
cooking. Heat a wok or skillet until hot; add oil. Add
garlic, ginger and black beans; stir-fry 30 seconds.
Add bean sauce and chili bean sauce and stir-fry for
another 10 seconds. Add mussels and stir-fry for 1
minute. Add rice wine, soy sauce and stock. Cook over
high heat until the shells are completely open.
Discard unopened mussels. Garnish with the chopped
scallions and serve immediately.
Fukui North America
110-B Bonnechere St.W.
Eganville, Ontario K0J 1T0
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