Canton Mussels With Black Bean And Ginger Sauce Recipes

Steps:

• Rinse and debeard the mussels.
• Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
• Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
• Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
• Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
• Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

Steps:

• Scrub mussels under cold water, remove beards.
• Add to boiling pot of water cover and cook 5 Minutes or until mussels open
• Drain, discard any that don't open
• Cover and set to one side.
• Heat oil in a wok
• Add ginger, garlic, onions and chilies, stir fry until fragrant
• Add sauces, water and sugar. Stir to combine
• Add mussels, Cover. Stir occasionaly to heat through.
• Stir in coriander, serve immediately.
• I served mine with a nice side salad.

Steps:

• Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles, black beans and rice wine if using and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute. Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce. Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
• SERVINGS: 4 (APPETIZER); Calories: 290; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 14 grams; Sugar: 3 grams Fiber: 1 grams; Cholesterol: 64 milligrams; Sodium: 1,040 milligrams

Steps:

• Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
• *Available at adrianascaravan.com.