Mussels Pipies in Black Beans
Dive into the bold and savory flavors of *Mussels Pipies in Black Beans*, a quick and aromatic seafood dish perfect for weeknight dinners or special gatherings. This recipe features tender mussels and pipies, infused with the rich umami of fermented black beans, soy sauce, and oyster sauce. A fragrant base of garlic, ginger, and chili adds a tantalizing aroma, while a touch of Shaoxing wine enhances the dish’s depth. Stir-fried and steamed to perfection in just 10 minutes, this recipe delivers succulent shellfish coated in a luscious, flavorful sauce. Garnished with vibrant spring onions, it pairs beautifully with steamed rice or crusty bread to soak up every last bit of the irresistible broth. Ideal for lovers of quick seafood recipes with Asian flair, this dish is a true celebration of bold and comforting flavors.
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Recipe Information
Ingredients
- 500 g mussels
- 500 g pipies (small shellfish)
- 2 tbsp fermented black beans
- 4 cloves garlic, minced
- 1 tbsp ginger, julienned
- 1 piece red chili, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sugar
- 1 tsp cornstarch
- 150 ml water
- 2 tbsp vegetable oil
- 2 stalks spring onions, sliced
Instructions
Thoroughly clean the mussels and pipies under running water. Discard any that are cracked or do not close when tapped.
Soak the fermented black beans in warm water for 5 minutes to remove excess salt, then drain and mash them lightly with the back of a spoon.
In a small bowl, mix the soy sauce, oyster sauce, Shaoxing wine (if using), sugar, cornstarch, and water. Set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic, julienned ginger, and red chili to the wok. Stir-fry for 30 seconds until fragrant.
Add the mashed black beans to the wok and stir-fry for another 20 seconds to release their flavor.
Increase the heat to high and add the cleaned mussels and pipies. Stir-fry for 1 minute to coat the shellfish in the aromatic mixture.
Pour the prepared sauce mixture into the wok and toss everything to combine.
Cover the wok with a lid and let the shellfish steam for 3–4 minutes, or until the shells open. Discard any mussels or pipies that remain closed.
Sprinkle the dish with sliced spring onions and give it a final toss before serving.
Serve hot with steamed rice or crusty bread to enjoy the flavorful sauce.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 6117 mg | 266% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.5 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 3860 mg | 82% | |
*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.
