About the recipe
I usually simply wok fry black bean mussels. However, on an uneventful occasion, while cooking the dish in the usual way, I happened to be sipping a cool variety of super dry Japanese beer. It seemed like the perfect match. The rest is history... and bitterly-sweetly good.
3 cloves, crushed and finely chopped
1 tablespoon freshly grated
1, deseeded and chopped
Fermented, salted black beans
2 tablespoons, washed and crushed
1kg / 2.2 lb, washed and debearded
500ml / 2.11 cups
Low sodium light soy sauce
Fresh coriander leaves
handful of coriander leaves, chopped
- Heat the wok over high heat and add the oil. Add the garlic, ginger, chillies and black beans and stir fry for less than 1 minute. Add the mussels and stir fry for less than 1 minute. Add the Japanese beer and cook till the mussels open, stirring occasionally. (Discard any that do not open.) season with light soy sauce.
- Sprinkle in the spring onion and coriander and serve immediately.