Mussels with fermented black beans and holy basil | Taste France Magazine

Ingredients

• 3.00 kg Bouchot Mussels
• 15.00 minced Drôme White Garlic PGI
• 15.00 minced Ginger
• 15.00 minced Traditional Shallots
• 5.00 minced Red chili
• 20.00 gr Fermented black bean, rinsed
• 10.00 g dried red chili, cut in half
• 10.00 g Holy basil
• 40.00 ml huangjiu (rice wine) or sherry
• 30.00 g Charentes-Poitou Butter PDO
• 5.00 g scallion