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Spicy Black Bean Mussels with
Rice Stick Noodles

"Food is meant to tempt as well as nourish,
and everything that lives in water is seductive."
~ Jean-Paul Aron

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Spicy Black Bean Mussels with
Rice Stick Noodles
Food and Wine Presents Best of the Best:
The Best Recipes from the Year's 25 Best
Cookbooks, Vol. 3
Editor in Chief Judith Hill, 2000,
American Express Publishing Corp.

from


Blue Ginger:
East-Meets-West
Cooking with Ming Tsai
By Ming Tsai, 1999, Crown Publishing Group

Serves 4

2 tablespoons canola oil
2 pounds mussels, preferably Prince Edward Island,
scrubbed, beards removed
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
4 serrano or Thai bird chiles, stemmed and minced
1 tablespoon fermented black beans, rinsed and drained
1/2 cup dry white wine
2 medium tomatoes, or 4 canned, cut into 1/4-inch dice
1 tablespoon Thai fish sauce (nam pla)
2 cups chicken stock or low-sodium canned broth
8 ounces rice stick noodles, soaked in warm water to
cover until softened, about 30 minutes
1 cup fresh Thai or sweet basil leaves
1 bunch chives, cut into 1/2-inch lengths
2 tablespoons butter
Salt and freshly ground white pepper
2 limes, halved

1. Heat a wok over high heat. Add the oil and swirl to coat the pan. When the
oil shimmers, add the mussels and stir-fry until some of the mussels open,
about 5 minutes. Add the garlic, ginger, chiles, and black beans and stir-
fry until fragrant, about 2 minutes. Add the wine, cover, and cook until
all the mussels have opened, 3 to 5 minutes. Add the tomatoes, fish sauce,
chicken stock, and drained noodles. Toss and add the basil, chives, and
butter. Toss again. Season with the salt and pepper to taste.
2. Transfer the mixture to large pasta bowls, and arrange the mussels on
top of each portion. Squeeze lime juice over and serve.