Mussels With Beans & Chili
|Mussels||3 1⁄4 Kilogram, scrubbed and rinsed|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), finely chopped|
|Red chilies||2 , seeded and finely chopped|
|Green pepper||1⁄2 , seeded and chopped|
|Onions spring||3 , sliced|
|Corn flour||1 Tablespoon|
|Dry sherry/Rice wine||4 Tablespoon|
|Black bean paste||3 Tablespoon|
|Ground ginger||2 Teaspoon|
|Brown sugar||1 Tablespoon|
|Chili paste||2 Tablespoon|
|Oyster sauce||3 Tablespoon|
|Chicken stock||750 Milliliter|
Place mussels in a large saucepan, add 500ml (2 cups) water, cover and place over a high flame for about 5 minutes, shaking pan occasionally, or until the mussels have opened; this may have to be done in batches.
Remove from heat, drain and discard any mussels which have not opened.
In a wok, heat oil, add garlic, chilli, green pepper (capsicum) and spring onions and stir fry for 1 minute.
In a bowl stir together remaining ingredients, stir into wok and bring to the boil, stirring, Simmer until lightly thickened.
Add mussels to wok and heat through for 5 minutes, occasionally shaking wok.