Recipe of the week

These mussels take flavour and texture to a whole different level, says Kwoklyn Wan. Salty, sweet, aromatic, juicy and soft, they hit

your senses from every angle.

Black bean mussels

Serves 4 4 tbsp fermented Chinese black beans (available from a Chinese grocer or online) 1 onion, finely diced 2 garlic cloves, finely chopped or grated 1 green pepper, finely diced 2 tbsp vegetable oil ½ tsp salt ¼ tsp white pepper

1 tsp sugar 2 tbsp light soy sauce 500g (1lb 2oz) live fresh mussels

• Soak the fermented black beans in 120ml of warm water for 10 mins, then drain and set aside.

• Place a wok over a medium-high heat. Once smoking, add the oil and swirl around the wok, then add the onion and garlic and fry for 1 min.

• Add the green pepper and cook for a further 1 min, then add the drained black beans, salt, pepper, sugar and soy sauce and mix well. Now add the mussels along with 4 tablespoons of water, mix well and cover with a lid to keep in the steam (use another large pan if your wok doesn’t have a lid).

• After 2 mins shake the pan, keeping the lid on, and cook for another 2 mins. Uncover and stir well to ensure everything is combined. The mussels should now be open (discard the closed ones) and coated in the sauce.

• Remove from the heat and serve.

Taken from Chinese Takeaway in 5 by Kwoklyn Wan, published by Quadrille at £15. To buy from The Week Bookshop for £11.99, call 020-3176 3835

or visit theweekbookshop.co.uk.