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Mussel and black bean stir-fry with Tenderstem broccoli and seared scallops

Ingredients

Preparation method

  1. 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).

  2. 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.

  3. Heat the oil in a large wok and fry the black beans, garlic, ginger and chilli for 1-2 minutes.

  4. 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.

  5. Place the noodles in a medium glass bowl and pour over boiling water; leave for two minutes.

  6. Add the noodles and the remaining sesame oil to the stir-fry and heat through. Stir in a squeeze of lime.

  7. Heat the olive oil in a frying pan and fry the scallops for one minute on each side.

  8. Add the unpicked mussels to the stir-fry and serve in a bowl with the seared scallops.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen 05/06/2010 bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

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