豉汁蒸青口

Steamed Mussels with Black Bean Sauce

Mussels are not eaten as much in China as clams, however, they are enjoyed in seaside areas. This recipe works equally well with clams if you prefer.

serves 4

1 kg (2 lb 4 oz) mussels

1 tablespoon oil

1 garlic clove, finely chopped

½ teaspoon finely chopped ginger

2 spring onions (scallions), finely chopped

1 red chilli, chopped

1 tablespoon light soy sauce

1 tablespoon Shaoxing rice wine

1 tablespoon salted, fermented black beans, rinsed and mashed

2 tablespoons chicken and meat stock

few drops of roasted sesame oil

Scrub the mussels, remove any beards, and throw away any that do not close when tapped on the work surface.

Place the mussels in a large dish in a steamer. Steam over simmering water in a covered wok for 4 minutes, discarding any that do not open after this time.

Meanwhile, heat the oil in a small saucepan. Add the garlic, ginger, spring onion and chilli and cook, stirring, for 30 seconds. Add the remaining ingredients, and blend well. Bring to the boil, then reduce the heat and simmer for 1 minute.

To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell.

Scrub off any barnacles from the mussels, then remove the beards (byssus) by tugging on them firmly.