Mussels in Black Bean Sauce with Coriander

Name: Mussels in Black Bean Sauce with Coriander
Cuisine: Chinese
Ingredients: 1 kg (2 lb) mussels; 1 tablespoon peanut or other vegetable oil, for frying; 1 tablespoon peanut or other vegetable oil, for frying; a small knob of fresh root ginger, peeled and finely chopped; 2 garlic cloves, chopped; 2-3 tablespoons black bean sauce; a small handful of fresh coriander, chopped together with 3 spring onions; a small handful of fresh coriander, chopped together with 3 spring onions

Preparation info

4
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Fermented black bean sauce, from any good supermarket, is a bit like the Chinese equivalent of brown sauce, with a pungent, salty-sweet base which goes wonderfully well with seafood. The addition of ginger, garlic and coriander gives this mussel dish an authentic and mind-blowing fragrance.

Ingredients

1 kg (2 lb) mussels
1 tablespoon peanut or o

Asia
China
Fish course
Starter
Gluten-free
Pescatarian

Method

Wash and scrape the mussels and pull off the beards with a small, sharp knife. Throw out any mussels that are not tightly closed. Heat the oil in a heavy-based saucepan, add the ginger, garlic and mussels, cover and cook over a brisk heat for 2 minutes, then check whether the mussels are opening. Catch them as soon as possible after they open as prolonged heat toughens them.

Meanwhile,