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• Yield 4 Servings
• Level Medium

A delicious Chinese recipe made of mussels with black bean sauce.
 

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Ingredients

• 2 teaspoons peanut oil
• 2 tablespoons grated fresh ginger
• 1 tablespoon garlic, finely minced
• 1/4 cup minced scallions (about 3 scallions)
• 1 hot green chili, or more to taste, seeded and chopped (optional)
• 24 mussels, cleaned, scrubbed, and debarred
• 1/4 cup shao-hsing or dry sherry
• 1 tablespoon oyster sauce
• 1 teaspoon thin soy sauce
• 1/2 teaspoon sugar with a cleaver
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil

Directions

1. 1. Place the peanut oil in a wok over moderately high heat. Stir-fry the ginger, garlic, scallions, and chili for 1 minute.
2. 2. Add the mussels, and stir well to blend. Add the shao-hising or dry sherry and a scant 3/4 cup water. Cover, and boil until the mussels swing open, about 3 to 4 minutes.
3. 3. Remove mussels and place in colander; shake over the wok to let the juices run off into the wok.
4. 4. Set mussels aside. To the wok, add the oyster sauce, soy sauce, sugar, and black beans. Stir well. Cook over high heat for 30 seconds.
5. 5. Mix the cornstarch in a cup with a little cold water until a creamy liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately).
6. 6. Add the mussels, stir well for 10 seconds and then remove wok from heat. Stir in the sesame oil, and serve immediately.