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Steamed Mussels With Black Bean Sauce

first course, seafood, sauces

1 bunch scallions; trimmed
1/2 cup dry sherry
6 cloves garlic; minced
2 tablespoons minced fresh ginger
2 tablespoons chinese fermented black beans
--rinsed and coarsely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon peanut oil
4 pounds large mussels; debearded
--and well washed

1. Slice half the scallions into 1-inch lengths. Mince remaining scallions and set aside for garnish.

2. In a large pot, combine sliced scallions, sherry, garlic, ginger, black beans, soy sauce and oil. Bring to a boil over high heat.

3. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally. Begin checking mussels; as they open, transfer them to 6 large soup bowls. Total steaming time will be about 5 minutes. Discard any unopened mussels.

4. Pour mussel broth, along with scallions, garlic, ginger and beans, over mussels, leaving any grit in the bottom of the pot. Garnish with reserved minced scallions. Serve immediately.

Makes 6 first-course servings.

105 calories per serving; 12 grams protein; 4 grams fat (0.4 gram saturated fat); 5 grams carbohydrate; 485 mg sodium; 42 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 6 servings

Preparation Time: 0:00

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