Name: Steamed mussels with black bean and chilli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

Steamed mussels with black bean and chilli

Australian Gourmet Traveller recipe for steamed mussels with black bean and chilli by Neil Perry

Serves 4

Prep

15M

Cook

25M

Total

40M

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“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

Ingredients

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

Method

Main

1.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.

2.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.

3.Transfer to bowls, scatter over coriander and green onion and serve with rice.