Recipe for Wok Stirred Mussels and Rice Stick Noodles in Spicy Black Bean Sauce

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Yield:

Ingredients:

Amount	Ingredient
	Canola oil to cook
2 lb	Prince Edward Island Mussels cleaned, prepped
1 tbl	minced garlic
1 tbl	minced ginger
4 x	fresh serrano or Thai bird chiles stemmed, and
	minced with seeds
1 tbl	fermented Chinese black beans
1/2 cup	white wine
2 x	tomatoes or 4 canned tomatoes diced
1 tbl	3-Crab fish sauce
2 cup	chicken stock
8 oz	rice stick noodles soaked in
	Warm water until al dente
1 bn	picked Thai basil
1 bn	chives
2 oz	butter (optional)
2 x	limes cut in half
	Salt to taste

Instructions:

Instructions: Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning.

For Plating: Serve in large pasta bowls, mussels on top, to be closer to the gods. Serve with lime half to be squeezed on mussels right before eating.

This recipe yields 4 servings.

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