Best 5 Mussels With Black Bean Sauce Recipes
Embark on a culinary journey to savor the exquisite flavors of mussels, masterfully prepared in a symphony of tantalizing sauces. Indulge in the classic elegance of mussels steamed in white wine, where the briny essence of the mussels mingles harmoniously with the aromatic bouquet of garlic and herbs. For a taste of the Orient, immerse yourself in the savory depths of mussels with black bean sauce, a delectable union of umami-rich black beans, aromatic ginger, and the subtle heat of chili peppers. Transport your taste buds to the shores of Thailand with the vibrant flavors of mussels in green curry, a fragrant symphony of coconut milk, lemongrass, and kaffir lime leaves that will leave you craving more. And for those who love their mussels fiery and bold, the mussels in spicy tomato sauce are a tantalizing treat, where plump mussels bask in a vibrant blend of tomatoes, chili, and paprika, sure to ignite your senses.
Here are our top 5 tried and tested recipes!
CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE
Provided by Andrew Zimmern
Categories appetizer
Time 30m
Yield 4 servings, as an appetizer
Number Of Ingredients 13
Steps:
- Rinse and debeard the mussels.
- Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
- Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
- Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
- Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
- Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
- Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.
MUSSELS IN BLACK BEAN SAUCE
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
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
Categories Milk/Cream Bean Onion Appetizer Steam Quick & Easy Mussel Bell Pepper Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 13
Steps:
- Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
- *Available at adrianascaravan.com.
CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE
Provided by Food Network
Yield 6 if served with other Chinese
Number Of Ingredients 12
Steps:
- Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.;
MUSSELS WITH BLACK BEAN SAUCE
These are a knock off of mussels with black bean sauce from a local Chinese buffet! I think the salty black bean sauce complements the sweetness of the mussels perfectly!
Provided by Jessica Hannan
Categories Seafood
Time 1h
Number Of Ingredients 2
Steps:
- 1. Preheat oven to 400* F. Wash mussels and place into a 9x13 inch pan, spreading evenly in pan, then cover with foil.
- 2. Bake mussels until done, how long depends on the size of the mussels. Generally, half an hour is enough.
- 3. Place mussels and all of the pan juices into a large mixing bowl, and add the black bean sauce and toss. The black bean sauce is salty, so add a little and go from there.
Tips:
- Choose Fresh Mussels: Select mussels that have tightly closed shells and a briny, fresh ocean smell. Avoid any with cracked or broken shells.
- Clean Mussels Properly: Scrub the mussels under cold running water to remove any dirt or debris. Use a stiff brush to remove any barnacles or seaweed. Remove the beard (the fibrous strands) by pulling it out gently.
- Steam Mussels Beforehand: Steaming the mussels separately before adding them to the black bean sauce allows for better control over their cooking and prevents them from overcooking in the sauce.
- Use a Wok: A wok is the ideal cookware for this recipe as it provides even heat distribution and allows for quick cooking.
- Prep Ingredients in Advance: Chop the vegetables, mince the garlic and ginger, and measure out the ingredients before starting to cook. This will help ensure a smooth and efficient cooking process.
- Use Good Quality Black Bean Sauce: Opt for a store-bought black bean sauce that is flavorful and has a good consistency. Alternatively, you can make your own black bean sauce if you have the time.
- Adjust Seasoning to Taste: Taste the sauce and adjust the seasoning as needed. Add more soy sauce, rice vinegar, or chili oil to balance the flavors.
Conclusion:
Mussels with Black Bean Sauce is a delectable and easy-to-prepare dish that combines the briny sweetness of mussels with the savory and slightly spicy black bean sauce. By following these tips and the detailed recipe, you can create a restaurant-worthy meal in the comfort of your own home. Serve it with steamed rice or noodles for a complete and satisfying meal that will leave your taste buds delighted.
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