Recipes

Serves 4

 

 

2 tbsp Chinese black beans

¼ cup Chinese rice wine (or dry sherry)

2 tbsp oyster sauce

1 tbsp kecap manis

1 tbsp Asian fish sauce

1 tspn sesame oil

1 tbsp vegetable oil

2 garlic cloves, crushed

3-4 dozen mussels, scrubbed & debearded

¼ cup fish stock or water

16-20 snowpeas, topped & tailed

 

 

Soak black beans in cold water for about 20 mins. Drain, rinse well and drain again. Then mash with a fork.

 

Add rice wine, oyster sauce, kecap manis, fish sauce and sesame oil. Whisk well and set aside.

 

Then heat vegetable oil in a wok (or large non-stick pan) and gently saute garlic until softish.

 

Add the black bean sauce and mussels. Toss well, cover and cook, removing mussels once they begin to open, tossing now and again (discarding any unopened mussels).

 

Then add stock to the cooking liquid, together with snowpeas. Mix well, taste for seasoning and briefly toss over a high heat.

 

To serve, pour snowpeas and sauce over the top of mussels.