Ingredients
6 lbs (2.7 kg) fresh PEI Mussels
1⁄3 cup (80 mL) peanut oil
1 clove garlic, finely chopped
3.4 oz (100 mL) shaoxing (rice) wine
3⁄4 cup (185 mL) bean thread vermicelli
3 cups (750 mL) green onions, thinly sliced
3 long red chillies, seeds removed, cut into julienne
1⁄4 cup (60 mL) salted black beans
1 Tbsp (15 mL) white sugar
1⁄4 cup (60 mL) oyster sauce
1 tsp (5 mL) sesame oil
2 small red chillies, thinly sliced
1 cup (250 mL) sugar snap peas, halved lengthways
1 Tbsp (15 mL) Chinese black vinegar
5 shallots
2 Tbsp (30 mL) ginger, minced
1 cup (250 mL) coriander leaves, loosely packed