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Here's another great use for Sambal Oelek.
I like to prepare everything well ahead and have the three bowls ready to dump into the big pot. It takes about 7 minutes if you do that. Makes 6 to 8 servings; great as appies, too.
Clean, discard any mussels that have broken shells or that do not close when
lightly tapped:
4 lb mussels
Heat vegetable oil in wok or Dutch oven, add the following and cook for 30 seconds or until very fragrant.
Black Bean Sauce
2 tsp vegetable oil
3 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger root
3 green onions, chopped
1/2 tsp hot chili paste (I use Sambal Oelek)
2 tbsp fermented black beans, rinsed and chopped ( I use Lee Kum Kee black bean
and garlic sauce)
1 tsp grated lemon peel
Add the following, cook for 2 minutes, or until vegetables are slightly wilted.
2 leeks, or small onions, trimmed and thinly sliced
2 sweet red peppers, thinly sliced
Add and stir well, bring to a boil:
1/2 homemade chicken stock, or dry white wine or water
2 tsp rice vinegar or cider vinegar
1 tbsp soy sauce
2 tsp sesame oil
Add mussels, return to boil, cover and cook for 5 to 7 minutes or until mussels have opened and are thoroughly cooked. Stir well, sprinkle with parsley or cilantro.
1/4 chopped fresh cilantro or parsley
Joan Foster, formerly of
Garden Ridge Bed & Breakfast
Victoria, BC
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