1.Scrub,debeard,rinse and drain mussels. Put mussels in a wok with 1½ half cups of cold water. Place over high heat,cover,and steam until shells open. As mussels begin to open,immediately remove from wok with tongs and place in a bowl. Discard any mussels that do not open. Drain water from wok and wipe clean with kitchen paper.
2. Remove seeds and membranes from capsicum. Cut into 1.5cm wide strips,then cut each strip into squares.
3. Heat peanut oil in the cleaned wok until surface shimmers slightly. Stir-fry spring onions,ginger,garlic,red chilli,onion,black beans and capsicum for 3 minutes or until fragrant.
4.Add mussels and stir-fry for 2 minutes. Pour wine or sherry around the sides of the wok in a circular motion,then stir in water,light soy sauce,sugar,sesame oil and bird's eye chilli and stir-fry for 3 minutes to create a rich sauce. Finally,add vinegar and serve immediately,garnished with native herbs.
TIPS:
Always buy fresh,rather than frozen,and where possible select mussels that are shiny,black and heavy in weight.
Take extra care when opening the mussels in your wok or pot – we want the mussels to retain their plumpness and juiciness,rather than being shrivelled up and over-cooked.
I source native herbs fromwholefoodshouse.com.au. If you can't get your hands on them,use Thai basil and mint.