Mussels With Beans & Chili Recipe
Mussels With Beans & Chili is a simple and delicious side dish recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience.
Ingredients
| Mussels | 3.25 Kilogram, scrubbed | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), finely chopped | |
| 2 hot red chillies, seeded if desired, finely chopped | ||
| 1/2 green pepper, seeded and chopped | ||
| Onions spring | 3 , sliced | |
| Cornflour | 1 Tablespoon | |
| 4 tablespoons rice wine or dry sherry | ||
| Black bean paste | 3 Tablespoon | |
| Ground ginger | 2 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| 2 tablespoons hot chilli paste | ||
| Oyster sauce | 3 Tablespoon | |
| Chicken stock | 750 Milliliter | |
Directions
Place mussels in a large saucepan, add 500ml (2 cups) water, cover and place over a high flame for about 5 minutes, shaking pan occasionally, or until the mussels have opened; this may have to be done in batches.
Remove from heat, drain and discard any mussels which have not opened.
In a wok, heat oil, add garlic, chilli, green pepper (capsicum) and spring onions and stir fry for 1 minute.
In a bowl stir together remaining ingredients, stir into wok and bring to the boil, stirring, Simmer until lightly thickened.
Add mussels to wok and heat through for 5 minutes, occasionally shaking wok.
Remove from heat, drain and discard any mussels which have not opened.
In a wok, heat oil, add garlic, chilli, green pepper (capsicum) and spring onions and stir fry for 1 minute.
In a bowl stir together remaining ingredients, stir into wok and bring to the boil, stirring, Simmer until lightly thickened.
Add mussels to wok and heat through for 5 minutes, occasionally shaking wok.
Chef
