20 mussels, scrubbed clean
2 tablespoons fermented black beans, washed
1 tablespoon hoisin sauce
4 cloves garlic, chopped finely
2 tablespoons canola oil
1 tablespoon light soy sauce
*Dried red chillis
2-4 tablespoons water
Chopped cilantro for garnish (used green onions)
Heat oil in a wok and brown garlic. Add the fermented black beans and sauté for a few minutes.
Add soy sauce, hoisin, clams and mussels and stir. Add water and cover.
After about 10 minutes, remove lid and stir the shellfish to make sure they’re evenly coated with the sauce and that all of the clams and mussels open. Push any unopened clams or mussels to the bottom of the wok so they get the most heat.
Cover and cook another 10 minutes.
Discard unopened shellfish, garnish with the chopped cilantro.
*I love any shellfish especially when it is spicy. The mussels were very meaty, with the saltiness of the fermented beans and the spiciness of the dried red chillies…lets just say all I need is a cold beer or chilled white wine beside the beach and it would be a perfect day. enJOY!!!
Source: The Taste of Oregon