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Mussels With Beans and Chili Recipes
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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 |
Method :
- 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.
- Remove from heat, drain and discard any mussels which have not
opened.
- In a wok, heat oil, add garlic, chili, green pepper and spring
onions and stir fry for 1 minute.
- 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.
- Stir into wok and bring to the boil, stirring.
- Simmer until lightly thickened.
- Add mussels to wok and heat through for 5 minutes, occasionally
shaking wok.
Serves 4-6
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