Best 6 Spicy Black Bean Mussels Recipes

Embark on a culinary journey to the tantalizing world of Spicy Black Bean Mussels, where bold flavors dance on your palate. This delectable dish is a harmonious blend of tender mussels, enveloped in a vibrant sauce that bursts with heat and umami. The symphony of spices, including chili powder, cumin, and paprika, ignites your senses, while the rich tomato base adds a luscious depth of flavor. Accompanying this main course are three captivating recipes that elevate the dining experience. Indulge in the creamy Avocado and Corn Salad, a refreshing contrast to the spicy mussels. Transport your taste buds to the Mediterranean with the vibrant flavors of the Lemony Kale Salad, and satisfy your sweet cravings with the irresistible Chocolate Avocado Mousse, a decadent ending to a truly memorable meal.

Let's cook with our recipes!

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

Categories appetizer

Time 30m

Yield 4 servings, as an appetizer

Number Of Ingredients 13

Ingredients

2 pounds large black or blue mussels
3 dried hot chiles
1 bunch scallions, cut into 1-inch lengths
1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
3 tablespoons fermented Chinese black beans
1 or 2 cloves garlic, crushed
2 tablespoons toban djan (chile garlic bean paste)
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons peanut oil
2 tablespoons sugar
1/2 cup sake
1/2 cup carrot ribbons (about 1 medium carrot)

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

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

SPICY BLACK BEAN MUSSELS

Spicy Black Bean Mussels image

this is delicious. i serve this over thin rice noodles for a complete 1 dish meal. this is spicy, use less chiles for a milder dish. this recipe is in the "blue ginger" cookbook.

Provided by chia2160

Categories Mussels

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 lbs mussels, cleaned and debearded
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 jalapeno chiles, chopped (or thai bird chiles)
1 tablespoon fermented black beans
1/2 cup dry white wine
2 tomatoes, diced
1 tablespoon nam pla (fish sauce)
2 cups chicken stock, divided
8 ounces rice noodles, soaked in warm water for 30 minutes
1 cup Thai basil, chiffonaded
1 bunch chives, chopped
2 tablespoons butter
salt, pepper to taste
2 limes, halved

Steps:

soak noodles in warm water while preparing the rest of the ingredients.
heat oil in a large wok or pot.
add garlic, ginger, chiles and black beans and heat until softened, 2 minutes.
add wine and 1 c chicken stock.
add mussels, cover and heat 5 minutes until mussels open.
add tomatoes, fish sauce, and remaining chicken stock.
drain rice noodles and add to pot.
add basil, chives and butter, stir well.
season with salt and pepper to taste.
divide into 4 pasta bowls, squeeze a half lime over each serving.

Nutrition Facts : Calories 617.8, Fat 20, SaturatedFat 5.7, Cholesterol 82.5, Sodium 1319.9, Carbohydrate 69.2, Fiber 3.4, Sugar 4.9, Protein 33.7

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.

HAM AND BLACK BEAN SOUP

Ham and Black Bean Soup image

I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.-Laura Meurer, Green Bay, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 11

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups cubed fully cooked ham
1 can (4 ounces) chopped green chilies
1/4 cup red wine vinegar
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon pepper

Steps:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 14g protein.

CHEESY, SPICY BLACK BEAN BAKE

Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Tips:

Choose fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for plump and meaty mussels, and avoid any that are cracked or damaged.
Rinse the mussels thoroughly before cooking: This will remove any grit or sand that may be clinging to the shells.
Use a large pot or Dutch oven: You need enough space for the mussels to move around and cook evenly.
Don't overcrowd the pot: If you add too many mussels to the pot, they won't cook evenly and some may not open.
Cook the mussels over medium-high heat: This will help them to open quickly and evenly.
Cover the pot while the mussels are cooking: This will help to create steam and cook the mussels more quickly.
Shake the pot occasionally: This will help to distribute the heat evenly and prevent the mussels from sticking to the bottom of the pot.
Cook the mussels until they are all open: This usually takes about 5-7 minutes. If any mussels do not open, discard them.
Serve the mussels immediately: They are best enjoyed hot and fresh.

Conclusion:

Spicy black bean mussels is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of spicy black beans, sweet corn, and tender mussels is sure to please everyone at the table. Serve it with some crusty bread or rice, and you have a complete meal that is sure to satisfy.