Steamed Mussels in Black Bean Sauce

Steamed Mussels in Black Bean Sauce


1 person made this

About this recipe: 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.

Mekmolek Washington, United States

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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