Mussels In Black Bean Sauce 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.

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.

JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)

Steps:

• Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
• Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
• Pour mixture into a small bowl and set aside.
• Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
• Add shrimp and continue to sauté for 2 minutes.
• Transfer pork and shrimp mixture to a plate and set aside.
• Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
• Add zucchini and continue to sauté for an additional 2 to 3 minutes.
• Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
• Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
• Stir water into skillet mixture until sauce is smooth and simmering.
• Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
• Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
• Divide noodles into bowls and top each with ladles of sauce. Mix together.

MUSSELS WITH BLACK BEAN SAUCE

Steps:

• 1. Preheat oven to 400* F. Wash mussels and place into a 9x13 inch pan, spreading evenly in pan, then cover with foil.
• 2. Bake mussels until done, how long depends on the size of the mussels. Generally, half an hour is enough.
• 3. Place mussels and all of the pan juices into a large mixing bowl, and add the black bean sauce and toss. The black bean sauce is salty, so add a little and go from there.

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.