• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce

  • 4servings
  • 60minutes

Add to MenuAdd to Calendar

Source: www.cookingchanneltv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Canola oil to cook

  2. 2 pounds Prince Edward Island Mussels , cleaned and prepped

  3. 1 tablespoon minced garlic

  4. 1 tablespoon minced ginger

  5. 4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds

  6. 1 tablespoon fermented Chinese black beans

  7. 1/2 cup white wine

  8. 2 tomatoes or 4 canned tomatoes , diced

  9. 1 tablespoon 3 Crab fish sauce

  10. 2 cups chicken stock

  11. 8 ounces rice stick noodle, soaked in warm water until al dente

  12. 1 bunch picked Thai basil

  13. 1 bunch chives

  14. 2 ounces butter

  15. 2 limes cut in half

  16. Salt and white pepper to taste

Instructions Jump to Ingredients ↑

  1. Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce , chicken stock and noodles , combine well. Add basil , chives and butter . Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback