Black Bean Mussels Food

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Steps:

• 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.

BLACK BEAN MUSSELS WITH CHINESE BEER

Steps:

• Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles, black beans and rice wine if using and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute. Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce. Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
• SERVINGS: 4 (APPETIZER); Calories: 290; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 14 grams; Sugar: 3 grams Fiber: 1 grams; Cholesterol: 64 milligrams; Sodium: 1,040 milligrams

MUSSELS IN BLACK BEAN SAUCE

Steps:

• 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.

SPICY BLACK BEAN MUSSELS

Steps:

• soak noodles in warm water while preparing the rest of the ingredients.
• heat oil in a large wok or pot.
• add garlic, ginger, chiles and black beans and heat until softened, 2 minutes.
• add wine and 1 c chicken stock.
• add mussels, cover and heat 5 minutes until mussels open.
• add tomatoes, fish sauce, and remaining chicken stock.
• drain rice noodles and add to pot.
• add basil, chives and butter, stir well.
• season with salt and pepper to taste.
• divide into 4 pasta bowls, squeeze a half lime over each serving.

VESUVIO PASTA WITH MUSSELS AND BLACK BEANS

Steps:

• The night before soak the beans in a pan. Make sure they are well covered with water! The next day rinse them and cook for about one hour in plenty of fresh water. Once they are ready, drain, and set aside.
• Brush and wash the mussels well, place them in a saucepan over high heat and steam them covered until they have all opened.
• Remove most of the mussels from the shells and put them aside. I keep a few in the shells for decoration! Filter the remaining water to remove the sand and keep aside too. Discard the rest of the shells.
• Wash and cut the tomatoes into small cubes. Chop the parsley and garlic and red chili pepper into small pieces (remove the seeds from the pepper if you prefer less spice)
• Heat the olive oil in a deep frying pan or skillet. Add the parsley, garlic and chili pepper. Cook until the garlic starts to soften then add the chopped tomatoes.
• Once the tomatoes have started to soften, add the drained beans. Cook for a couple of minutes and then add the filtered mussel water and simmer on a low heat while you cook the pasta.
• Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta a couple of minutes less than the cooking time stated on the packet. Save some of the pasta cooking water.
• Drain the pasta add it to the beans and tomatoes with some of its cooking water and continue to cook until the pasta is ready. Add more pasta cooking water if necessary.
• When the pasta is cooked. Add in the mussels. Turn off the heat and allow a couple of minutes for the mussels to heat through. Serve sprinkled with more fresh parsley, some ground black pepper and a dash of extra virgin olive oil. Some people like to add some extra red chili flakes to make the dish spicier.

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

Steps:

• Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
• Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
• Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn't open. Now taste the sauce. If it's not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
• Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
• Serve immediately.

BLACK BEAN MUSSELS

Steps:

• Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
• *Available at adrianascaravan.com.