My sisters frequently request this dish whenever we have a gathering. It sounds complicated but it’s a simple dish and you can always keep the extra sauce in the refrigerator for use later on. I served this dish on our Easter lunch.
In place of mussels, you can also use fresh oysters. This sauce is more commonly used in steamed fish or added to fried fish.
* You may substitute 3 tbsp of Chinese fermented bean sauce if the beans is not available.
6 tbsp. of canola or peanut oil
1 teaspoon finely chopped garlic
1 inch thumb size fresh ginger, finely chopped
1/2 of medium size onion, minced, or
2 tbsp. finely chopped shallots
1 big bunch of green onions, finely chopped (separate white part from green)
1/2 cup of Chinese cooking wine
2 tbsp. light soy sauce
2 tbsp. sugar
2 boxes of New Zealand mussels
1 can of fermented beans (tausi), rinsed
1 tsp. of sesame oil
1 tbsp. of pepper flakes (optional)
Heat oil and saute garlic and ginger until golden, then add onions/shallots and white part of the green onions until wilted. Add fermented beans, pepper flakes and let boil. Add cooking wine, soy sauce, sugar and let it boil for 3 minutes. When done add a teaspoon of sesame oil.
Turn oven to 350 deg. Arrange mussels (single layer) on a baking pan. Place chopped green onions on top and then spoon over a 1/4 spoon of the sauce on each shell. Remember the sauce will be salty so don’t place too much.
Bake for 10 minutes and serve.