1 1/2 lb Fresh mussels 2 tb Peanut oil 1 tb Finely chopped garlic 2 ts Minced peeled fresh ginger 2 tb Fermented black beans 1 tb Bean sauce 1 ts Chili bean sauce 1 tb Rice wine 1 tb Light soy sauce 2 tb Chicken stock 3 tb Minced whole scallions SCRUB THE MUSSELS UNDER COLD water and pull off the wirelike beards. Soak in a large bowl in several changes of cold water. Drain thoroughly just before cooking. Heat a wok or skillet until hot; add oil. Add garlic, ginger and black beans; stir-fry 30 seconds. Add bean sauce and chili bean sauce and stir-fry for another 10 seconds. Add mussels and stir-fry for 1 minute. Add rice wine, soy sauce and stock. Cook over high heat until the shells are completely open. Discard unopened mussels. Garnish with the chopped scallions and serve immediately.
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Mussels in Garlic Black Bean Sauce Recipe
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MUSSELS SAUTEED IN BLACK-BEAN SAUCE | Cooks Looks & DIYs
Hi Everyone!!! Thank you so much for 100 subscribers! today we made a delicious Mussels recipe with some fresh corn and asparagus. We hope you enjoyed this video if you did be sure to let us know in the comments section and don't forget to send us photos of your creations on our social media pages! ♥️
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Ingredients used in this video - 2 bags of Mussels - 1 Onion (Chopped) - 3 tablespoons of black bean garlic sauce - 3 tablespoons of oyster sauce - 3 tablespoons of Hoisin sauce - 1/2 cup of green onions (scallions) - 1 1/2 teaspoon of salt - 1 teaspoon of black pepper - 1 teaspoon of rosemary - Fresh basil, thyme, peppers, 4 cloves of garlic and onions processed in a food processor - 2 tablespoon of grated ginger - 2 tablespoons of vegetable oil - 3 cups of water added to the pan after 5 -7 minutes
**Remeber to steam the corn for 10 minutes and aspargus for 3-5 minutes**
Cooking instructions * Mussels are cooked when the shells have opened completely showing the meat inside*
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ASMR GREEN LIP MUSSELS IN BLACK BEAN SAUCE ~ COOKING AND EATING SOUNDS
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Mussels with black bean sauce
The best way to cook mussels is with chilli and black bean sauce; use live mussels for extra soft and tenderness. The mussels should be cooked straight in the wok as opposed to precooked and add back in, this way way you will retain the flavour. I used 1kg (it comes in 1kg bags) live mussels for this recipe.
Ingredients;
1kg live or fresh mussels
30g onions (chopped to small pieces) 2 fresh chillies (chopped finely) 1 stalk spring onion 3 cloves of garlic
few dash of cooking wine few dash of pepper powder 1 tablespoon black bean 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 2g salt 2g msg 2g sugar
Thicken with potato starch.
Method; Heat wok and add some vegetable oil (2 tablespoon) Add onion, garlic and chilli and stir for a bit. Add mussels and stir for a bit, add few dashes of wine and pepper. Add black bean and rest of the condiments. Cover with lid for a couple of minutes. Remove lid and thicken with potato starch.