Mussels with fermented black beans and holy basil | Taste France Magazine
Recipes for a Vibrant Chinese New Year Celebration
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Ingredients
- 3 kg Bouchot Mussels
- 15 minced Drôme White Garlic PGI
- 15 minced Ginger
- 15 minced Traditional Shallots
- 5 minced Red chili
- 20 gr Fermented black bean, rinsed
- 10 g dried red chili, cut in half
- 10 g Holy basil
- 40 ml huangjiu (rice wine) or sherry
- 30 g Charentes-Poitou Butter PDO
- 5 g scallion
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