Mussels with Black Bean and Chile Sauce

• 1/4 cup peanut oil
• 1 onion, halved and thinly sliced
• One 1-inch piece of fresh ginger, peeled and cut into thin matchsticks
• 1 tablespoon fermented black beans
• 1/2 teaspoon Asian ground chiles in oil or crushed red pepper
• 2 tablespoons Chinese black vinegar
• 2 pounds mussels, scrubbed and debearded
• 1 scallion, thinly sliced

1. In a large wok, heat 2 tablespoons of the peanut oil.
2. Add the onion and ginger and stir-fry over high heat until golden, about 5 minutes.
3. Scrape into a mortar and add the black beans and ground chiles.
4. Mash until coarsely ground.
5. Stir in the vinegar.
6. Heat the remaining 2 tablespoons of peanut oil in the wok.
7. Add the black bean mixture and stir-fry over moderate heat until fragrant, about 1 minute.
8. Add the mussels, cover and steam until they open, about 4 minutes; discard any mussels that don't open.
9. Transfer the mussels and sauce to a large bowl, sprinkle with the sliced scallion and serve hot.

peanut oil, onion, ginger, black beans, asian ground chiles, chinese black vinegar, mussels, scallion

Taken from www.foodandwine.com/recipes/mussels-black-bean-and-chile-sauce (may not work)