Stir-Fry Mussels with Ginger and Soybean Paste

Ingredients:

1 kg mussels with shell, rinsed with running water
2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 knob ginger, peeled and chopped thin into 2-inch lengths
1 stalk scallion, chopped thin into 2-inch lengths
1 1/2 tbsp soy bean paste or to taste
1/2 cup water

Method:

Steam the shelled mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell and set aside.

Heat oil in a wok or non-stick pan.

Stir-fry garlic and ginger until fragrant and starting to brown (about 5 minutes).

Add mussels, scallion and soy bean paste then stir for another 1 minute.

Add water and bring to a rapid boil for 2 minutes or until mussels are cooked through.

Stir a few times so they cook evenly.

Serve hot with rice.