I think I had already mentioned before that I love to learn different ways to cook mussels as I don’t know a lot of recipes that uses these wonderful sea creatures. So far I these are the recipes I know that uses mussels as the main ingredient
it’s a pity isn’t it, that is why every cookbook or even TV shows that showcase this ingredient I always had bookmarked or had taken notes. This recipe is no different and I got it from a book called Simple Chinese Cooking by Kylie Kwong, BTW I am a big fan of her Cantonese dishes) and the first time I saw this I know that I will easily love this dish so after reading it, you know what? you guessed right I went straight to the supermarket and bought some fresh mussels and made this delicious dish and here is the result a recipe adapted from the book “Simple Chinese Cooking”
1 kg fresh New Zealand mussels
5 stalks spring onions, chopped
2 tbsp salted black beans
1 red capsicum, sliced
4 pcs dried red chillies, chopped
1/4 cup Chinese cooking wine
2 tbsp oyster sauce
2 tsp brown sugar
1 tsp sesame oil
juice from 1 small lemon
1 tsp ginger paste
1 red onion, chopped
4 cloves garlic, minced
handful coriander, chopped
1. In a pot place the mussels and 1 cup of water, cover and cook in high heat until shells open. Once cooked remove the mussels then set aside, reserve the liquid as well.
2. In a wok add oil then stir fry garlic, red onion, ginger paste, dried red chillies, black beans and spring onions for 2 minutes
3. Add the mussels and capsicum and stir fry for 2 minutes.
4. Add wine, 1/3 cup of reserved liquid, oyster sauce, sugar, sesame oil stir fry until sauce thickens.
5. Add lemon juice and coriander then serve.