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Stir-Fried Mussels With Glass Noodles
Cooking time : 20 Minutes
Ingredients : Glass noodles 90g, Mussels
20 ( we used Green Shell Mussels from FRESHPICK ) Oil 4 tbsp, Spring onions half cup, sliced diagonally, Ginger 1 inch, cut into julienne or thin matchstick , Garlic 3 cloves, chopped, Red chillies 3, cut in half lengthwise and de-seeded and sliced , Onions 1, sliced, Chinese cooking wine (Shaoxing wine) 4 tbsp, Black bean paste 3 tbsp, Sugar 1 tsp, Soya sauce 4 tbsp, Sesame oil a good squeeze, to finish, Schezwan sauce 2 tbsp Chicken stock 1 cup, Vinegar 2 tsp, Coriander a handful,
Soak the glass noodles in boiling water for 3 minutes, or until softened; drain and set aside.
Scrub, de-beard, rinse and drain the mussels, then put in a wok with the cold water.
Place over high heat, cover and steam until shells open. As mussels begin to open, immediately remove from wok with tongs and place in a bowl; discard any that won't open. If you I have frozen mussels that have already been shelled, after washing pop them into boiling water for a second and immediately transfer into a bowl of ice cold water. Since they will be stir-fried again, you just need to partially cook them.
Drain the water from wok and wipe clean with kitchen paper.
Heat the oil in a wok and stir-fry spring onions, ginger, garlic, red chillies and onion for 3 minutes, or until fragrant.
Pour the shaoxing wine around the sides of wok in a circular motion, and let the alcohol cook off for a minute. Then stir in the black bean paste, sugar, soya sauce, sesame oil and schezwan sauce. Stir-fry for 3 minutes to create a rich sauce. Add the stalk and reduce to a thick gravy.
Finally, add in the vinegar followed by the mussels and drained noodles. Toss the wok to mix well. Remove from the heat and serve immediately topped with coriander and some more sliced chillies (optional).