AT A GLANCE
"We served this back at Blue Water Grill. Half-Chinese and half-Japanese - the black bean gives it a nice kick, but it's still quite light, more like a dressing." - Neil Perry
|01||For black bean and chilli sauce, heat vegetable oil in a wok over high heat until smoking, add ginger and onion and cook for 1 minute. Add bean paste and black beans and stir to combine. Add sake, mirin and vinegar and simmer over low heat for 15-20 minutes or until reduced by one-third, then add sesame oil.|
|02||Transfer half the sauce into a large saucepan and bring to the boil. Add mussels and cook, covered, for 3-5 minutes or until mussels just open. Stir in remaining sauce.|
|03||Transfer to bowls, scatter over coriander and green onion and serve with rice.|
Note Rockpool uses Yeo's Hot Bean Paste, available from Asian grocers, along with fermented black beans.