Spice Temple • SydneyAustralian star chef Neil Perry loves the complex combination of Asian flavors in this dish: salty fermented beans, hot chiles and sweet, briny musselsMore Fast Asian Recipes

June 2010

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large wok, heat 2 tablespoons of the peanut oil. Add the onion and ginger and stir-fry over high heat until golden, about 5 minutes. Scrape into a mortar and add the black beans and ground chiles. Mash until coarsely ground. Stir in the vinegar.

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  • Heat the remaining 2 tablespoons of peanut oil in the wok. Add the black bean mixture and stir-fry over moderate heat until fragrant, about 1 minute. Add the mussels, cover and steam until they open, about 4 minutes; discard any mussels that don't open. Transfer the mussels and sauce to a large bowl, sprinkle with the sliced scallion and serve hot.

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