Steamed West Coast Mussels with Black Bean and Pepper Sauce
2kg Mussels – cleaned
3 tbsp Salted Black Beans – roughly chopped
1 Green Bell Pepper – finely diced
1 Red Bell Pepper – finely diced
1 bunch Spring Onions – sliced (save 2 for garnish)
4 Garlic Cloves – finely chopped
20g Ginger – finely chopped
3 tbsp Soy Sauce
2 tbsp Rice Vinegar
2 tbsp Sesame Oil
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.
We can’t guarantee this dish will always be on our menu! However, to taste many other delicious dishes with mussels, call us now on 0843 2892 481 (Edinburgh) or 0843 2892 283 (Glasgow) to book your table. Alternatively, you can book a table at Mussel Inn Edinburgh or book a table at Mussel Inn Glasgow online.