Spicy Black Bean Mussles with Rice Stick Noodles

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Spicy Black Bean Mussles with Rice Stick Noodles

A traditional Chinese pairing combining mussels and black beans joined here with the addition of Thai basil leaves and a shot of fresh thyme. The inclusion of tomatoes adds freshness and color.

Serves: 2

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	Ingredients 2 Tbsp canola oil 2 lbs mussels, preferably Prince Edward Island, scrubbed, beards removed (or clams) 1 Tbsp finely chopped garlic 1 Tbsp finely chopped fresh ginger 4 serrano or Thai bird chiles, stemmed and minced 1 Tbsp fermented black beans, rinsed and drained 1/2 cup dry white wine 2 medium tomatoes, or 4 canned, cut into 1/4- inch dice 1 Tbsp Thai fish sauce (nam pla) 2 cups chicken Stock (for recipe see below) or low-sodium canned broth ( or vegetable broth) 8 oz rice stick noodles, soaked in warm water to cover until softened, about 30 minutes 1 cup fresh Thai or sweet basil leaves 1 bunch chives, cut into 1/2- inch lengths 2 Tbsp butter Salt and freshly ground white pepper 2 limes, halved

Method

Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the mussels and stir-fry until some of the mussels open, about 5 minutes. Add the garlic, ginger, chiles, and black beans and stir-fry until fragrant, about 2 minutes. Add the wine, cover, and cook until all the mussels have opened, 3 to 5 minutes. Add the tomatoes, fish sauce, chicken stock, and drained noodles. Toss the basil, chives and butter. Toss again. Season with the salt and pepper to taste.

Transfer the mixture to large pasta bowls, and arrange the mussels on top of each portion. Squeeze lime juice over and serve.

Recipe courtesy of Chef Ming Tsai, owner of Blue Ginger.