Mussels in Black Bean Sauce

See Jop Chau Hak Hin

Preparation info

    • Difficulty

      Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

In Cantonese, mussels are called hak hin, which means “black clams”; it is an altogether sensible and accurate description. There is no word in Cantonese for “mussel.” But words aside, this is one of the most popular of Cantonese preparations. I don’t know of anyone who does not like these “black clams.”

Ingredients

  • 2 pounds fresh mussels

Method

  1. Clean the mussels. Remove sand and beards, and wash at least 4 times, until thoroughly clean. Set aside.
  2. In a large pot, place the boil ingredients over high heat. Cover and bring to a boil. Add the mussels and stir. When the mussels open, use a pair of tongs to remove them from pot and place in a large bowl.
  3. While the water comes to a boil, make the