With this Chinese variant, you can put the most delicious Zeeland mussels on the table in your very own way! The black bean sauce makes this recipe extra special.
1 Remove the mussels from the packaging, rinse the shells and put them in a large bowl. Remove any broken mussels.
2 Place a large pan with all the mussels in it on medium heat and heat a dash of sunflower oil.
3 Fry the ginger, shallot and garlic for 2-3 minutes, then add the chili pepper. Deglaze with the sake and add the mussels. Steam the mussels 4-5 minutes - when all the shells are open the mussels are cooked.
4 Turn down the fire and scoop the mussels out of the pan. Let the cooking liquid in the pan reduce to about 3-4 tablespoons. Then add the black bean sauce, whisk with a whisk and mix in the lime juice.
5 Spoon the mussels back into the pan and mix them with most of the finely chopped spring onion through the black bean sauce.
6 Serve the mussels with the rest of the spring onion, some extra sauce from the pan and lime wedges.
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