Mussels with Black Bean and Chile Sauce

1. 1

   In a large wok, heat 2 tablespoons of the peanut oil.

2. 2

   Add the onion and ginger and stir-fry over high heat until golden, about 5 minutes.

3. 3

   Scrape into a mortar and add the black beans and ground chiles.

4. 4

   Mash until coarsely ground.

5. 5

   Stir in the vinegar.

6. 6

   Heat the remaining 2 tablespoons of peanut oil in the wok.

7. 7

   Add the black bean mixture and stir-fry over moderate heat until fragrant, about 1 minute.

8. 8

   Add the mussels, cover and steam until they open, about 4 minutes; discard any mussels that don't open.

9. 9

   Transfer the mussels and sauce to a large bowl, sprinkle with the sliced scallion and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.