Best 4 Chinese Wok Tossed Mussels In Black Bean Sauce Recipes

**Chinese Wok-tossed Mussels in Black Bean Sauce: A Culinary Journey into Umami Delights**

Take a culinary journey to the bustling streets of China with our tantalizing Chinese Wok-tossed Mussels in Black Bean Sauce. Dive into the umami-rich flavors of this classic dish, where tender mussels are enveloped in a velvety black bean sauce, a symphony of salty, savory, and slightly sweet notes. With a hint of garlic and ginger, this dish is a harmonious blend of textures and flavors that will leave you craving more. Our collection of recipes offers variations to suit every taste, including a simplified version for those short on time. Whether you prefer plump mussels stir-fried with black beans or a more elaborate rendition featuring a flavorful broth, we have the perfect recipe for you. Discover the culinary artistry of Chinese cuisine and embark on a taste adventure with our Wok-tossed Mussels in Black Bean Sauce.

Let's cook with our recipes!

MUSSELS IN BLACK BEAN SAUCE

Mussels in Black Bean Sauce image

I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy.

Provided by The Flying Chef

Categories Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 kg mussels
1 tablespoon peanut oil
2 teaspoons fresh ginger, grated
4 garlic cloves, crushed
6 green onions
2 red chilies, chopped finely (add as many or few seeds as you like.)
50 ml black bean sauce
2 tablespoons fish sauce
100 ml water
2 teaspoons sugar
1/2 cup fresh coriander leaves, roughly chopped

Steps:

Scrub mussels under cold water, remove beards.
Add to boiling pot of water cover and cook 5 Minutes or until mussels open
Drain, discard any that don't open
Cover and set to one side.
Heat oil in a wok
Add ginger, garlic, onions and chilies, stir fry until fragrant
Add sauces, water and sugar. Stir to combine
Add mussels, Cover. Stir occasionaly to heat through.
Stir in coriander, serve immediately.
I served mine with a nice side salad.

Nutrition Facts : Calories 771.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 210, Sodium 3572.8, Carbohydrate 42.3, Fiber 2.1, Sugar 8.4, Protein 92.3

BLACK BEAN MUSSELS WITH CHINESE BEER

Black Bean Mussels with Chinese Beer image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
3 cloves garlic, crushed and finely chopped
1 tablespoon peeled and grated fresh ginger
1 Fresno chile, seeded (if desired) and chopped
2 heaping tablespoons fermented, salted black beans, washed and crushed
Splash Shaohsing rice wine or dry sherry, optional
2 pounds mussels, washed and de-bearded
2 cups Chinese beer
3 tablespoons light soy sauce
3 spring onions, chopped, whites separated and greens reserved for garnish
Handful fresh cilantro stems and leaves, roughly chopped, for garnish

Steps:

Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles, black beans and rice wine if using and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute. Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce. Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
SERVINGS: 4 (APPETIZER); Calories: 290; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 14 grams; Sugar: 3 grams Fiber: 1 grams; Cholesterol: 64 milligrams; Sodium: 1,040 milligrams

Nutrition Facts : Calories 290, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 1040 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 29 grams, Sugar 3 grams

WOK STIRRED MUSSELS AND RICE STICK NOODLES SPICY BLACK BEAN SAUCE

Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce image

Serve in large pasta bowls, mussels on top, to be closer to the gods.

Provided by Ming Tsai

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

Canola oil to cook
2 pounds Prince Edward Island Mussels, cleaned and prepped
1 tablespoon minced garlic
1 tablespoon minced ginger
4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds
1 tablespoon fermented Chinese black beans
1/2 cup white wine
2 tomatoes or 4 canned tomatoes, diced
1 tablespoon 3 Crab fish sauce
2 cups chicken stock
8 ounces rice stick noodle, soaked in warm water until al dente
1 bunch picked Thai basil
1 bunch chives
2 ounces butter (optional)
2 limes cut in half
Salt and white pepper to taste

Steps:

Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.

CHINESE BLACK BEAN SAUCE

Chinese Black Bean Sauce image

Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Asian Chinese

Yield 15

Number Of Ingredients 12

Ingredients

8 ounces dried fermented black beans
1 ½ cups vegetable oil
4 peppers Thai chiles, chopped
1 medium shallot, minced
1 (2 inch) piece fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons reduced-sodium tamari
2 tablespoons Shaoxing rice wine
1 teaspoon brown sugar
½ teaspoon ground Sichuan pepper
½ teaspoon Chinese five-spice powder
1 teaspoon sesame oil

Steps:

Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g

Tips:

Prep the Mussels: Before cooking, remove any barnacles or debris from the mussel shells. Make sure to discard any mussels that are open or damaged.
Choose the Right Wok: Use a large wok that is at least 12 inches in diameter. This will ensure that the mussels cook evenly and don't overcrowd the pan.
Heat the Wok Properly: Preheat the wok over high heat until it is very hot. You should see a thin layer of oil shimmering in the wok.
Add the Aromatics: Start by adding aromatic ingredients like ginger, garlic, and scallions to the hot wok. This will create a fragrant base for the sauce.
Use a Good Quality Black Bean Sauce: Look for a black bean sauce that is made with fermented black beans, soy sauce, and other seasonings. Avoid sauces that contain artificial flavors or preservatives.
Don't Overcook the Mussels: Mussels cook quickly, so be careful not to overcook them. Cook the mussels just until they open, about 2-3 minutes.
Serve Immediately: Serve the wok-tossed mussels immediately, garnished with chopped cilantro or green onions. They are best enjoyed when served hot.

Conclusion:

Wok-tossed mussels in black bean sauce is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With just a few simple ingredients and a hot wok, you can create a restaurant-quality dish in no time. So next time you're looking for a quick and easy seafood recipe, give this one a try!