Today, I submitted another recipe to compete for a chance to attend 2014 World Food Championship! This is a seafood challenge because not only I love mussels, but also mussels have many health benefits such as high in protein, low in fat and contain vitamin B12.
I am also using fermented Chinese black bean to make the sauce because I want to stick with my roots. Also, fermented Chinese black bean would give depth to the dish, yet do not overpower the freshness of the mussels. Anyone can get fermented Chinese black beans at any Asian supermarket.
This dish is so delicious and I cannot wait to share to everyone! Here is the recipe:
2 pounds live mussels, scrubbed and washed
5 tablespoons fermented Chinese black beans
7 teaspoons ginger, julienne
3 teaspoons garlic, minced
6 teaspoons shallots, chopped
1 cup Chinese Xiaoxing wine
5 teaspoons red vinegar
2 tablespoons white wine
1 teaspoon soy sauce
3 pinches green onion, chopped
2 litres water
1 tablespoon vegetable oil
1) Mix black beans, garlic, ginger and shallot in a bowl. Set aside.
2) Boil water in a big pot over high heat. When water boils, cook mussels until half cooked. Set mussels aside.
3) Heat oil in a pan over medium-high heat. Add the black bean mixture in the pan and cook for about two minutes or until aroma appears. Add xiaoxing wine and cook off the alcohol. Add red wine vinegar, white wine and soy sauce and cook for about two minutes.
4) When black bean sauce is ready, add mussels to pan and cook mussels until fully cooked. Serve dish in a big bowl with green onions as garnish. Serve when ready.
This is a perfect appetizer because it can be shared by everyone! I could taste the fermented Chinese black beans as well as the mussels. However, I wish the mussels would be bigger so the mussels would absorb more sauce. Thus, the mussels would taste much better.
This dish is so yummy that I recommend everyone to try this out!