Steamed West Coat Mussels with Black Bean and Pepper Sauce

Ingredients	Amount
Mussels - cleaned	2kg
Salted Black Beans - roughly chopped	3 tbsp
Green Bell Pepper - finely diced	1
Red Bell Pepper - finely diced	1
Spring Onions - sliced	1 bunch (save 2 for garnish)
Garlic Cloves - finely chopped	4
Ginger - finely chopped	20g
Soy Sauce	3 tbsp
Rice Vinegar	2 tbsp
Water	120mls
Sesame Oil	2 tbsp
Good pinch of Cracked Pepper

Black Bean Sauce
Combine the black beans, soy sauce, rice vinegar and cracked pepper together with water. (Set aside for later)

Heat a large pan with the sesame oil - when hot add diced peppers and spring onions. Fry for 30 seconds. Add your garlic, ginger and mussels - cooking for a further 30 seconds. Add in your black bean sauce and stir. Cover the pan and leave on a high heat for 3 minutes. Once the mussels begin to open - stir.

Ladle your mussels into warm bowls with the bean and pepper sauce over. Discard any mussels that have failed to open. Finely chop the remaining spring onions to garnish and serve with fresh crusty bread.

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