Mussels With Fermented Black Beans and Holy Basil | Taste France Magazine

Ingredients

• 105.00 oz Bouchot Mussels
• 0.50 minced Drôme White Garlic PGI
• 0.50 minced Ginger
• 15.00 minced Traditional Shallots
• 0.50 minced Red chili
• 0.60 oz Fermented black bean, rinsed
• 0.30 oz dried red chili, cut in half
• 0.30 oz Holy basil
• 1.30 fl oz huangjiu (rice wine) or sherry
• 1.00 oz Charentes-Poitou Butter PDO
• 2.00 tsp scallion