| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings, as an appetizer |
Ingredients
- 2 pounds large black or blue mussels
- 3 dried hot chiles
- 1 bunch scallions, cut into 1-inch lengths
- 1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
- 3 tablespoons fermented Chinese black beans
- 1 or 2 cloves garlic, crushed
- 2 tablespoons toban djan (chile garlic bean paste)
- 1 cup chicken stock
- 2 tablespoons cornstarch
- 3 tablespoons peanut oil
- 2 tablespoons sugar
- 1/2 cup sake
- 1/2 cup carrot ribbons (about 1 medium carrot)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 233 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 33 mg |
| Sodium | 536 mg |
Reviews
I love Andrew Zimmerman, I love Chinese food, I love seafood,!