Mussels In Black Bean Sauce

Photo: flickr user avlxyz

Ingredients

1 pkt dried bean thread noodles - (2 oz)

2 pounds black mussels

1 1/2 tablespoons vegetable oil

2 teaspoons minced garlic

2 teaspoons minced ginger

1 red jalapeno chili pepper seeded, and

thinly sliced

1/2 chopped onion

1/4 cup seafood bouillon made according

package to directions

1 tablespoon black bean sauce

2 teaspoons Chinese rice vinegar

1 1/2 teaspoons sugar

1 teaspoon cornstarch dissolved in

2 teaspoons water

6 Thai or sweet basil leaves

5 baby bok choy halved, and

blanched or steamed

Preparation

In a medium bowl, soak the bean thread noodles in warm water to cover until softened, about 20 minutes. Drain, rinse with cold water and drain again. Place in a shallow serving bowl.

Scrub the mussels; remove the beards and discard any with open shells that do not close when tapped.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic, ginger and jalapeno pepper; stir-fry until fragrant, about 15 seconds. Add onion and cook, stirring, for 1 minute. Add the mussels, bouillon, black bean sauce, vinegar and sugar; cover, reduce heat to medium and cook until the shells begin to open, about 6 to 8 minutes.

Add the cornstarch solution; cook, stirring, until the sauce boils and thickens. Stir in the basil leaves. Pour or spoon mixture over the bean thread noodles in serving bowl and surround mussels with the baby bok choy.

This recipe yields 6 servings.

CANADA"