Mussels in Black Bean Sauce

Name: Mussels in Black Bean Sauce
Cuisine: China
Ingredients: 1 tablespoon salt; Pinch of white pepper; 2 teaspoons white vinegar; 3 tablespoons sliced scallions; 1 teaspoon white vinegar; 1 cup Fish Broth; 1 teaspoon dark soy sauce; 1 piece ginger, 1 inch wide, slightly smashed with cleaver; 1 teaspoon sugar; 1 teaspoon Shao-Hsing wine or sherry; 1 teaspoon sesame oil; 2 pounds fresh mussels; 10 cups water; 1½ tablespoons oyster sauce; 4 teaspoons cornstarch; 2 tablespoons black beans, washed twice and drained; 2 tablespoons peanut oil; 2 cloves garlic

See Jop Chau Hak Hin

Preparation info

Difficulty
Medium

Appears in

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

Asia
China
Guangdong Province
Cantonese
Snack
Starter
Pescatarian

Method

Clean the mussels. Remove sand and beards, and wash at least 4 times, until thoroughly clean. Set aside.
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.
While the water comes to a boil, make the