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Mussels and Fermented Black Beans

Fish and Seafood

Mussels and Fermented Black Beans
1 pound green-lipped mussels
2 tablespoons vegetable oil
2 scallions, angle sliced
½ cup chicken stock
1. Discard any beards on the mussels, scrub the shells, and set them in warm water for five minutes so that they can disgorge any sand.
2. Heat a wok or fry pan, add the oil, then the mussels and stir-fry them for two minutes. Next stir in the scallions and the stock, boil for one minute, then serve.

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