Mussels with black beans

• 1 tsp salted black beans
• ¼ tsp sugar
• 3 spring onions
• 2 tbsps groundnut oil
• 4 cloves garlic, finely chopped
• ½ oz ginger, finely chopped
• 3lb mussels, cleaned
• 1 tbsp dark soy sauce
• 2 tbsp rice wine or dry sherry
• 3 tbsps chicken stock
• 1 tbsp chopped fresh coriander

Rinse the black beans and mash with the sugar.

Thinly slice the spring onion keeping the white part seperate from the green.

Heat the oil in a wok until smoking hot.

Add te garlic, ginger and black beans and stir fry until the smell of ginger and garlic rises.

Stir in the white part of the spring onions and stir fry for a few seconds.

Add the mussels, soy sauce, rice wine or sherry and the stock.

Cover and simmer for about 3 minutes until the mussels have all opened.

Discard any that do not open.

Add the coriander and green part of the spring onion.

Toss together and serve.
 

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