Recipe by The Flying Chef
I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy.
Top Review by WiggiesStickeyRibs
DH and I had this for an appetizer for our date night dinner recently. We totally loved every single mussel as if it were our last :) Wow, this is something we will have again and again. Loved it to the max! You really have got to try this one folks!
- 1 1⁄2 kg mussels
- 1 tablespoon peanut oil
- 2 teaspoons fresh ginger, grated
- 4 garlic cloves, crushed
- 6 green onions
- 2 red chilies, chopped finely (add as many or few seeds as you like.)
- 50 ml black bean sauce
- 2 tablespoons fish sauce
- 100 ml water
- 2 teaspoons sugar
- 1⁄2 cup fresh coriander leaves, roughly chopped
Directions See How It's Made
- 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.