April 6, 2007, Newsletter Issue #147: Mussels with Black Bean Chile Sauce

Tip of the Week

These spicy mussels with their black bean and chile sauce have a distinct Asian accent and are simply divine.
They make an excellent company dish if you prepare the sauce ingredients ahead of time and then at the last minute
cook the mussels and serve.

This recipe is scaled to serve 20. Reduce accordingly.

16 cups mussels (5 pounds)
1 cup vegetable oil
8 cloves garlic, finely chopped
4 fresh red chiles, finely chopped
1 green pepper, chopped
6 green onions, sliced
2 tablespoons cornstarch, made to paste
1/2 cup rice wine vinegar
3/8 cup black bean paste
1 1/3 tablespoons ground ginger
2 tablespoons brown sugar
1/4 cup hot chile paste
1/4 cup oyster sauce
1 1/2 quarts chicken stock

1. Place mussels in a large saucepan, add 2 cups water, cover and place over high heat about 5 minutes, shaking pan occasionally or until the mussels have opened. ** This may have to be done in batches

2. Remove from heat, drain and discard any mussels which have not opened.

*** Can make ahead to this point ***

3. In a wok, heat oil; add garlic, chiles, green pepper and green onions and stir-fry 1 minute.

4. In a bowl stir together remaining ingredients, stir into wok and bring to a boil; stirring. Simmer until lightly thickened.

5. Add mussels to wok and heat through about 5 minutes shaking wok occasionally.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Not finding the advice and tips you need on this Gourmet Tip Site? Request a Tip Now!


Guru Spotlight
Susan Sayour