Sambal Black Bean Mussels

Intro

Mussels cook in minutes, so the sauce needs to be built before they ever go in. This broth starts with aromatics and sambal black bean, then opens the shells in a savory, chili-laced steam that is made for spooning over the mussels and mopping up with bread or rice.

Ingredients

• For the mussels: 2 lb mussels, scrubbed and debearded
• For the broth: 1 tbsp neutral oil, 2 shallots thinly sliced, 3 cloves garlic minced, 1 1/2 tbsp sambal-black-bean, 1/3 cup water or light stock, 1 tbsp soy sauce, 1 tsp sugar
• To finish: cilantro leaves, lime wedges

Instructions

1. Check the mussels first, discarding any with cracked shells or any that stay open when tapped. Rinse them well and keep them cold while you build the broth.
2. Heat a deep skillet or Dutch oven over medium heat and add the oil. Add the shallots and cook 2 to 3 minutes until softened and lightly translucent. Stir in the garlic and cook 20 seconds more, then add the sambal black bean and cook another 30 seconds so it blooms in the oil and loses any raw harshness.
3. Add the water, soy, and sugar and bring the liquid to a lively simmer. It should taste slightly stronger and saltier than you think you need; once the mussels open, they will release their own sweet liquor into the pot and round everything out.
4. Add the mussels, cover tightly, and steam over medium-high heat for 3 to 5 minutes, shaking the pot once or twice, until the shells open. Remove the lid and toss gently so every shell picks up the broth.
5. Discard any mussels that do not open. Finish with cilantro and lime and serve immediately while the broth is still hot and the shells are glossy.

Why This Works

The fermented depth of black bean and chili stands up well to the natural brininess of mussels, while the short steam keeps the shellfish tender and sweet.