Mussels in Black Bean Sauce
Dive into the bold and savory flavors of Mussels in Black Bean Sauce, an exquisite Asian-inspired seafood dish that's perfect for weeknight dinners or special occasions. This recipe combines tender, briny mussels with the umami-packed richness of fermented black beans, soy sauce, and oyster sauce, creating a flavorful broth that's simply irresistible. Aromatic garlic, ginger, and shallots infuse the dish with complexity, while a touch of red chili adds optional heat for spice lovers. Ready in just 25 minutes, this quick and easy recipe is a stunning centerpiece when served with steamed rice or crusty bread to soak up every last drop of the luscious sauce. Perfect for seafood enthusiasts, this dish delivers restaurant-quality flavor with minimal effort.
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Fermented black beans
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 Shallot, thinly sliced
- 1 Red chili, finely chopped (optional)
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 cup Chicken stock or water
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
- 2 stalks Green onion, chopped (for garnish)
Instructions
Scrub and de-beard the mussels under cold running water. Discard any mussels that are cracked or remain open after tapping lightly. Set aside.
Rinse the fermented black beans under cold water to remove excess salt, then coarsely chop. Mix the chopped black beans with 2 tablespoons of water to create a paste.
In a large wok or deep skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic, ginger, and shallot to the wok and stir-fry for about 1 minute, or until fragrant. If you prefer extra heat, add the chopped red chili at this stage.
Stir in the black bean paste and cook for another 30 seconds to release the flavors.
Add the soy sauce, oyster sauce, and sugar, stirring to combine.
Pour in the chicken stock (or water) and bring the mixture to a simmer.
Add the cleaned mussels to the wok, cover with a lid, and cook for 4-6 minutes, or until the mussels open. Discard any mussels that do not open.
In a small bowl, make a cornstarch slurry by mixing the cornstarch with 1 tablespoon of water. Stir the slurry into the sauce and cook for another minute until the sauce thickens.
Remove the wok from the heat and garnish the mussels with chopped green onions.
Serve immediately with steamed rice or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 6936 mg | 302% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 719 mg | 55% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3983 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
