Shells with filling

1 serving


clean the mussels with a brush under a stream of water, bring to a boil in 250 ml of water (with the lid closed) until they open, which have not opened to throw away. remove the flesh from the shells. put the shells and water aside. Pass the water through the mixer. finely chop the ginger, garlic and onion. mash the beans and add sugar. heat the oil in a wok or in a deep pan. simmer ginger, garlic and onions, add mash of beans. fry the shell flesh for half a minute, stirring. continuing to interfere, add minced pork. pour in the rice wine, stock and soy sauce. cook for 8-10 minutes, stirring constantly. pour the mass into a sieve, the fellow liquid in a sieve, mix the mass with chestnut puree, salt, pepper. fill this mass with shells and soar for 20 minutes over boiling water in a steamer. bring the collected liquid together with water from boiling shells to a boil. thicken with starch diluted in a small amount of water and pour this shell sauce