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1kg mussels
1 tbsp oil
1 garlic clove, finely chopped
1/2 tsp finely chopped ginger
2 spring onions (scallions), finely
chopped
1 red chili, chopped
1 tbsp light soy sauce
1 tbsp Shaoxing rice wine
1 tbsp salted, fermented black beans,
rinsed and mashed
2 tbsp chicken and meat stock
few drops of roasted sesame oil
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Method :
Scrub the
mussels, remove any beards, and throw away any that do not close when
tapped on the wok surface. Place the mussels in a large dish in a
steamer. Steam over simmering water in a covered wok for 4 minutes,
discarding any that do not open after this time.
Meanwhile,
heat the oil in a small saucepan. Add the garlic, ginger, spring onions
and chili and cook, stirring for 30 seconds. Add the remaining
ingredients, and blend well. Bring to the boil, then reduce the heat and
simmer for 1 minute.
To serve,
remove and discard the top shell of each mussel, pour 2 teaspoons of the
sauce into each mussel and serve on the shell.
Serves 6
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