We wanted to do something yummy for our anniversary, so I went to check out what seafood was available at Costco (seriously, their meat / seafood dept is fantastic!). They had some amazing looking mussels, so we went for it! Since we wanted something a little different from the usual wine, garlic & butter broth, we decided to do black bean style! YUM!
Here is what we did:
3 large pinches black fungus (optional - avail. at Asian mkt.)
1 big pinch lily buds (optional - avail. at Asian mkt.)
1 cup hot water for soaking
2 lbs mussels (or clams)
1 package Cantonese noodles
1 bulb garlic (or any obscene amount)
2 Tbsp. fresh ginger
1 jalapeno (or thai chili or serrano pepper...etc)
2 Tbsp oyster sauce
1/4 cup (approx 1/2 jar) black bean sauce
3 Japanese eggplants
3 green onions
pinch salt
dash white pepper
First soak the black fungus & lilly buds in hot water (approx 15 min.) and set aside
Cube eggplant for cooking (small pieces, about 1" sq)
Cook the noodles for about 2 min & set aside.
Sauteé garlic and ginger in a large pan or wok until slightly golden on high.
Toss in eggplant and stir. Reduce heat to med. high & cover for about 8 min. (until soft)
Deglaze pan with water from fungus & lilly buds
Add in mussels, fungus, lilly buds, cover and cook on med. for about 8 min (or until mussels start to open)
Add sauces and jalapeno. stir for 1 min or so
Stir in noodles & garnish with chopped green onions
Serve hot & enjoy!!
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