CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE
Provided by Andrew Zimmern
Categories appetizer
Time 30m
Yield 4 servings, as an appetizer
Number Of Ingredients 13
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.
CLAMS WITH BLACK BEAN SAUCE
This dish is ready to serve in 20 minutes, yet elegant enough for entertaining. These flavors come from the assortment of Asian spices easily found on Amazon. Once bought, the spices are long-lasting so you can recreate this tasty finger food at multiple get-togethers.
Provided by Anita Lo
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Check the clams by prodding any open clams gently with a knife. If they don't close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
- Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
- While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
- Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.
MUSSELS IN BLACK BEAN SAUCE
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.
Provided by The Flying Chef
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 771.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 210, Sodium 3572.8, Carbohydrate 42.3, Fiber 2.1, Sugar 8.4, Protein 92.3
BLACK BEAN MUSSELS
Categories Milk/Cream Bean Onion Appetizer Steam Quick & Easy Mussel Bell Pepper Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 13
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.
More about "canton mussels with black bean and ginger sauce food"
STEAMED MUSSELS IN BLACK BEAN SAUCE - RECIPE FOR MUSSELS
From superseafoodrecipes.com
MUSSELS WITH BLACK BEAN SAUCE AND NOODLES - THE …
From theglobeandmail.com
STEAMED MUSSELS WITH BLACK BEAN GARLIC SAUCE - THE CULINARY CHASE
From theculinarychase.com
BEST MUSSELS WITH BLACK BEAN SAUCE 313057 RECIPES
From alicerecipes.com
MUSSELS WITH BLACK BEAN SAUCE | OREGONIAN RECIPES
From recipes.oregonlive.com
STEAMED MUSSELS WITH BLACK BEAN AND CHILLI | GOURMET TRAVELLER
From gourmettraveller.com.au
HOUSE & HOME - MUSSELS IN BLACK BEAN SAUCE
From houseandhome.com
MUSSELS IN BLACK BEAN SAUCE | CANADIAN LIVING
From canadianliving.com
BEST CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE RECIPES
From alicerecipes.com
BEST MUSSELS PROVENçAL RECIPE - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
MUSSELS IN BLACK BEAN SAUCE | CANADIAN LIVING
From canadianliving.com
STEAMED MUSSELS WITH BLACK BEAN SAUCE, GINGER AND …
From thriftyfoods.com
CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE – RECIPES …
From recipenet.org
STEAMED MUSSELS WITH BLACK BEAN SAUCE, GINGER AND …
From thriftyfoods.com
STEAMED MUSSELS WITH GINGER AND SHALLOTS - CINNAMON SOCIETY
From cinnamonsociety.com
STEAMED MUSSELS WITH BLACK BEAN, COCONUT & GINGER BROTH {DAIRY …
From topwithcinnamon.com
BEAN STEW, CLAM CASSEROLE AND A CREAMY DIP: YOTAM OTTOLENGHI’S …
From theguardian.com
MUSSELS IN BLACK BEAN SAUCE - 9KITCHEN - NINE
From kitchen.nine.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love