Spicy Black Bean Mussels Recipes

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

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

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.

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

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