Steamed Mussels in Black Bean Sauce 豉 汁 蒸 貽 貝
Did you know that mussels are a high protein food source as well as an excellent source of vitamin B12 and Selenium. Vitamin B12 is essential in our body for metabolism processes. A lack of B12 can lead to fatigue and depression. Selenium is required for our immune system and helps to support our thyroids.
Mussels are also good sources of other B vitamins folate, manganese, phosphorus and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content. One last benefit to share about these wonderful mussels is that they are a very good source of omega-3 fatty acids.
Ok so let`s put the nutrition aside and come back to prepping and cooking. Always clean and scrub away any dirt attached onto the shells and always soaked them in cold water with a tablespoon of salt. They will expel any stored sand and lastly remember to chuck away any closed shell mussels.
Black beans in this recipe go so well with mussels. They are delicious if you cook them right. Stick to the timing and you will make the most tender and sweet mussels.
Prep Time: 15 minutes
Cooking Time: 11 minutes
20-25 New Zealand raw mussels on shells
80 ml water
5 grams ginger
2 garlic cloves
1 sprig spring onion
1 red Thai chili deseeded
1 tablespoon veg oil
1 tablespoon shaoxing wine
1 teaspoon preserved black beans
1 teaspoon sesame oil
• Using a mortar and pesto, ground garlic, ginger, black beans and chili into a paste. Set aside.
• Add oil into a hot wok. Add in the paste, stir fry on a medium heat for 15 seconds.
• Add in shoaxing wine, sesame oil and water. Mix the ingredients and simmer for 20 seconds.
• Arrange mussels with its shells onto a plate, place into a large bamboo steamer. Make sure you sit the bamboo steamer on top of some water.
• Drizzle the sauce all over the mussels. Cover with a bamboo steamer lid. Steam for 10 minutes. Sprinkle with chopped spring onions and serve.