Gastronomixs

Mussels of Nam Kee

A variation on the legendary 'Oysters of Nam Kee': oysters steamed with black beans, garlic, ginger, red chilli pepper and soy sauce. 

Mussels of Nam Kee

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Ingredients

20

 

mussels, steamed until half-done

50

g

black bean sauce

2

cloves

garlic

1

tbsp

ginger root, finely chopped

1

tsp

red chilli pepper, finely chopped

2

tbsp

light soy sauce

1

tbsp

soy oil

1

 

green onion, white and green parts separated and thinly sliced

Preparation method

  • In a pan, combine the black beans, garlic, ginger, red chilli pepper, white part of the spring onion, light soy sauce, and soy oil, and let the flavours combine.
  • Take the semi-cooked steamed mussels and remove the top shell. Disconnect the mussel from the lower shell with a knife.
  • Spoon a little of the black bean sauce on each mussel, and steam them briefly in a steamer or steam pan until the mussels are fully cooked.
  • When ready to serve, finish by garnishing with the slices of the green section of the spring onion.
  • Drizzle a few drops of hot oil on each mussel.
  • Serve immediately.

Serving suggestions

  • On their own as an amuse-bouche or entremets course, e.g. with sweet-and-sour vegetables.
  • As a component in a fish dish, e.g. with cold green tea noodles and a lime and sesame oil dressing.

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