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Steamed mussels with black bean and chilli

"We served this back at Blue Water Grill. Half-Chinese and half-Japanese - the black bean gives it a nice kick, but it's still quite light, more like a dressing." - Neil Perry

You'll need

2 kg large black mussels, scrubbed and beards removed To serve: coriander sprigs, green onion cut into julienne and steamed rice   Black bean and chilli sauce 1 tbsp vegetable oil 6 cm piece of ginger, cut into julienne ½ Spanish onion, finely chopped 1 tbsp hot bean (chilli bean) paste (see note) 60 gm fermented black beans (see note) 200 ml sake 100 ml mirin 50 ml rice wine vinegar 2½ tsp sesame oil


  • 01
  • For black bean and chilli sauce, heat vegetable oil in a wok over high heat until smoking, add ginger and onion and cook for 1 minute. Add bean paste and black beans and stir to combine. Add sake, mirin and vinegar and simmer over low heat for 15-20 minutes or until reduced by one-third, then add sesame oil.
  • 02
  • Transfer half the sauce into a large saucepan and bring to the boil. Add mussels and cook, covered, for 3-5 minutes or until mussels just open. Stir in remaining sauce.
  • 03
  • Transfer to bowls, scatter over coriander and green onion and serve with rice.

Note Rockpool uses Yeo's Hot Bean Paste, available from Asian grocers, along with fermented black beans.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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