Ginger Mussels in Black Bean Sauce

Perhaps your new favorite bean dish:

Soak fermented beans in water, wash drain, then mash into paste (dau-se).

Place mussels in sufficiently cold salted water for 15 min (approx. 3 tbs.

Salt to 1 1/2-2 L water), then rinse under running water and heartily scrub off the shells.

Heat oil in a wok. Stir-fry the pork mince until it is no longer compact together – crumbly, add the mussels, ginger and garlic and stir-fry for 3-4 min.

Add chicken broth, dau-se, spring onions, chili, sherry, soy sauce, oyster sauce and sugar and simmer until mussels have opened.

Stir cornflour or arrowroot flour in a small amount of water until smooth and stir into the sauce, make about 1 min until the sauce is thickened.

Sprinkle coriander leaves over the dish. Serve with steamed long grain rice.

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