Steamed Mussels in Black Bean Sauce

    35 mins

    Mussels can also be substituted with clams for this dish. It makes for a nicer presentation when the mussels are steamed ahead and arranged on serving dish with the sauce poured over it.


    Washington, United States
    1 person made this

    Serves: 4 

    • 1 kg mussels
    • 2 garlic cloves, minced
    • 1.5 cm ginger, minced
    • 2 stalks spring onions, finely chopped
    • 1 fresh red chilli, deseeded and chopped
    • 1 tbsp fermented black beans, rinsed and drained
    • 1 tbsp Shaoxing rice wine
    • 1 tbsp soy sauce
    • 2 tbsp clam juice (or water)
    • a pinch of sugar and pepper to taste
    • oil for cooking

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Clean the mussels under cold water and remove beards. Discard the dead and broken ones. Place mussels on a dish in a steamer and steam until they are opened.
    2. When mussels are cooked, discard the top shell and arrange on serving platter. Reserve the juice and make the sauce.
    3. Heat a little oil in pan and saute the garlic, ginger, spring onions, chilli and black beans. Stir and add the soy sauce, rice wine, clam juice and season. Bring to a boil, lower heat and simmer for 1 minute.
    4. Pour the sauce over the mussels and serve hot.

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