Just brewed up a bowl of Tassie mussels in black bean sauce. Washed down with 1/2 bottle of Chardonnay, time to lie in the sun and enjoy the afternoon!
For a 5 minute lunch, finely chop 3 cloves garlic, 2 small, hot, chillies and 1" of ginger.
Gently fry in peanut oil in a heavy lidded pan for 2-3 minutes. Add a tbsp of black bean sauce, the 'lumpy' sort if you can get it and fry off.
Tip in 1kg of de-bearded mussels, add 1/2 glass white wine and stick on the lid.
Steam/boil for 5 mins, shaking pan once or twice.
Share out between 2 bowls (or eat the lot direct from the pan if you're a pig like wot I am)
Serve with crusty bread to mop up the juices.
Bliss in a bowl!!
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