Mussels in Black Bean Sauce
These mussels are in a rich, fragrant broth and take no time to clean or cook; most are already cleaned and only need to be rinsed. Chinese black bean sauce lends authentic flavour to stir-fried vegetables or steamed fish for quick takeout-style meals at home. Serve over steamed rice along with broccoli sautéed with garlic and a pinch of hot pepper flakes.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 168 |
| pro | 17 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 376 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 35% |
| vit A | 7% |
| vit C | 23% |
| folate | 27% |
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2 lb (1 kg) mussels
1 tbsp (15 mL) Chinese black bean sauce
1 piece (2 inches/5 cm long) gingerroot, thickly sliced
4 cloves garlic, sliced
2 green onions, cut in 2-inch (5 cm) lengths
1/4 cup (50 mL) chopped fresh coriander or parsley
Preparation:
Rinse mussels and remove any beards. Discard any that do not close when tapped.
In Dutch oven or large saucepan, combine mussels, black bean sauce, ginger, garlic, onions and 1/4 cup (50 mL) water; stir to coat. Cover and bring to boil over medium-high heat; cook, stirring occasionally, for about 6 minutes or until mussels open. Discard any that do not open. Remove from heat; add coriander and toss.
Additional Information
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Tips
You can find Chinese black bean sauce in Asian grocery stores and some supermarkets.Use live mussels within a day of purchase. Store mussels in bowl in coolest part of refrigerator and cover with damp cloth. Do not store in airtight container or plastic bag.
Mussels may open or gape naturally; this does not necessarily mean they're spoiled or dead. Gently tap shells; this should cause mussels to close. Discard any that do not respond to the tap.
Source
Canadian Living Magazine: January 2003
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