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A recipe from Kim Terakes from ‘The Great Aussie Asian Cookbook’


  • 1 kg Kinkawooka (or other fresh mussels)
  • 1 T neutral oil
  • 2 T fermented black beans, chopped
  • 2 spring onions, chopped, dark green tops reserved
  • 1 small thumb ginger, grated
  • 1 large clove garlic, crushed
  • ½ medium red chilli, finely sliced
  • 2 T light soy sauce
  • 1/3 cup Shaosing rice wine
  • ½ t sesame oil
  • 2 t cornflour dissolved in ½ cup cold water


Heat ½ cup water in a large pot and when boiling add the mussels.

While they are cooking heat the oil in a large wok and add the black beans, white and pale green parts of the spring onions, chilli, ginger and garlic and cook for one minute over high heat. Add the Soy sauce and Shaosing and bring to the boil then simmer gently. Add the cornflour mixture and stir until it boils and thickens.

Lift the mussels straight from the pot they have boiled in into the wok and stir to coat very well. Sprinkle over sesame oil and transfer to a platter. Top with sliced dark green tops of spring onions.

Serves 4 as a light entrée or as part of a Chinese banquet.