Mussel and black bean stir-fry with Tenderstem broccoli and seared scallops
Ingredients
400g/14¼oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
50ml/2fl oz shaoxing rice wine
2 tbsp groundnut oil
1 tbsp black beans, rinsed, finely chopped
2 garlic cloves, chopped
1cm/½in ginger, peeled, grated
1 red chilli, seeds removed, finely sliced
4 spring onions, sliced at an angle
200g/7oz Tenderstem broccoli, cut into 3 cm pieces
1 tbsp soy sauce
2 tbsp water
2 tbsp sesame oil
100g/3½oz rice noodles
1 lime, juice only
8 scallops
1 tbsp olive oil
Preparation method
-
Place the mussels into a lidded sauce, add the wine, cover with the lid and cook for 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking).
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Drain the mussels and reserve the cooking liquor. Pick the meat from two-thirds of the mussels and set aside with the remaining third of the mussels.
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Heat the oil in a large wok and fry the black beans, garlic, ginger and chilli for 1-2 minutes.
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Add the spring onions and broccoli and fry for a further minute. Add the soy sauce, water, one tablespoon of the sesame oil and the reserved mussel cooking liquor and heat through. Stir in the picked mussels.
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Place the noodles in a medium glass bowl and pour over boiling water; leave for two minutes.
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Add the noodles and the remaining sesame oil to the stir-fry and heat through. Stir in a squeeze of lime.
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Heat the olive oil in a frying pan and fry the scallops for one minute on each side.
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Add the unpicked mussels to the stir-fry and serve in a bowl with the seared scallops.
By
From Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
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