Mussels With Beans and Chili Recipes

Ingredients :

3.25 kg

125 ml

4

2

1/2

3

1 teaspoon

4 tablespoons

3 tablespoons

2 teaspoons

1 tablespoon

2 tablespoons

3 tablespoons

750 ml

mussels, scrubbed and rinsed

vegetable oil

cloves garlic, finely chopped

red hot chilies, seeded if desired, finely chopped

green pepper, seeded and chopped

spring onions, sliced

corn flour dissolved in 2 teaspoons cold water

rice wine or dry sherry

black bean paste

ground ginger

brown sugar

hot chili paste

oyster sauce

Chinese Chicken Stock

1. Place mussels in a large saucepan, add 450 ml water, cover and place over a high flame for about 5 minutes, shaking pan occasionally, or until mussels have opened; this may have to be done in batches.
2. Remove from heat, drain and discard any mussels which have not opened.
3. In a wok, heat oil, add garlic, chili, green pepper and spring onions and stir fry for 1 minute.
4. In a bowl mix together corn flour mixture, rice wine or dry sherry, black bean paste, ground ginger, brown sugar, hot chili paste, oyster sauce and stock.
5. Stir into wok and bring to the boil, stirring.
6. Simmer until lightly thickened.
7. Add mussels to wok and heat through for 5 minutes, occasionally shaking wok.

Serves 4-6

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