Recipes

Steamed mussels with black bean and pepper sauce (Serves 4)

• 2kg Demlane mussels
• 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
• 120ml water
• 2 tbsp sesame oil
• a good pinch cracked pepper

Combine the black beans, soy sauce, rice vinegar and cracked pepper with water. Set aside. Heat the sesame oil in a large pan, add peppers and spring onions and fry for 30 seconds. Add garlic, ginger and mussels, cook for a further 30 seconds and stir in the black bean sauce. Cover the pan and leave on a high heat for three minutes. Stir when the mussels begin to open. Ladle the mussels and sauce into warm bowls, discarding any mussels that have failed to open. Finely chop the remaining spring onions to garnish and serve with fresh crusty bread.