I think I had already mentioned before that I love to learn different ways to cook mussels as I don’t know a lot of recipes that uses these wonderful sea creatures. So far I these are the recipes I know that uses mussels as the main ingredient

• Baked Tahong
• Moules Marinieres
• Butter Garlic Mussels
• Tinolang Tahong

It’s a pity isn’t it, that is why every cookbook or even TV shows that showcase this ingredient I always had bookmarked or had taken notes. This recipe is no different and I got it from a book called Simple Chinese Cooking by Kylie Kwong, BTW I am a big fan of her Cantonese dishes) and the first time I saw this I know that I will easily love this dish so after reading it, you know what? you guessed right I went straight to the supermarket and bought some fresh mussels and made this delicious dish and here is the result a recipe adapted from the book “Simple Chinese Cooking”

Stir Fried Mussels with Black Bean and Chilli Sauce

★★★★★ 5 from 10 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Chinese

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Ingredients

• 1 kg fresh New Zealand mussels
• 5 stalks spring onions, chopped
• 2 tbsp salted black beans
• 1 red capsicum, sliced
• 4 pcs dried red chillies, chopped
• 1/4 cup Chinese cooking wine
• 2 tbsp oyster sauce
• 2 tsp brown sugar
• 1 tsp sesame oil
• juice from 1 small lemon
• 1 tsp ginger paste
• 1 red onion, chopped
• 4 cloves garlic, minced
• handful coriander, chopped
• peanut oil

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Instructions

1. In a pot place the mussels and 1 cup of water, cover and cook in high heat until shells open. Once cooked remove the mussels then set aside, reserve the liquid as well.
2. In a wok add oil then stir fry garlic, red onion, ginger paste, dried red chillies, black beans and spring onions for 2 minutes
3. Add the mussels and capsicum and stir fry for 2 minutes.
4. Add wine, 1/3 cup of reserved liquid, oyster sauce, sugar, sesame oil stir fry until sauce thickens.
5. Add lemon juice and coriander then serve.

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