One Pot Wonder: Typhoon Mussels
1 kilo of clean mussels
2 tbs olive oil
1 onion finely sliced
1 thumb sliced piece of ginger finely sliced one cut into julienne
2 cloves garlic finely sliced
1 Large red chilli thinly sliced
2 tomatoes skimmed deseeded and roughly chopped
2 tbs salted black beans rinsed
75ml shoxing rice wine
1 tbs soy sauce
2 spring onions finely sliced diagonally
A small bunch coriander roughly chopped
Heat 2 tsp of olive oil in a large pan with a tight fitting lid, add the onions and cook slowly until soft and golden on a medium heat. 6-7 mins stirring occasionally,
Add the ginger, garlic, and chilli and cook for a further minute until soft.
Add the tomato and black bean and stir to mix all together well.
Add the mussels to the pan along with the shoxing rice wine and the soy sauce stir all together again. Then Put on the lid, give the pan a good shake every minute or two until the mussels are open, approx. 8 mins.
Just before serving toss through the spring onions. Divide the mussels into 2 large bowls. Sprinkle the coriander over and serve immediately.