Ingredients for Mussels In Black Bean Sauce
- 2 pounds large Spanish mussels, or 2.5 pounds of smaller mussels
- Peanut Oil
- Fresh Ginger
- Garlic Cloves
- Green Onions
- Red Chilies
- 1 cup black beans, cooked and pureed; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon cornstarch; 1 teaspoon grated ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes (optional); 2 scallions, finely chopped
- Fish Sauce
- Water
- Sugar
- Fresh Coriander Leaves
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How to Make Mussels In Black Bean Sauce
- Thoroughly clean the mussels: Scrub them under cold running water, removing any beards or attached debris. For extra assurance, especially with larger mussels, cook them separately in a pot of boiling water for 2-3 minutes until they open. Discard any that do not open.
- Prepare the black bean sauce: (See ingredient list for detailed measurements and instructions on sauce preparation).
- Heat the wok or large skillet over medium-high heat. Add the cooked mussels.
- Pour the prepared black bean sauce over the mussels.
- Toss gently to coat the mussels evenly in the sauce.
- Cook for 2-3 minutes, or until the sauce is heated through and the mussels are warmed through. Do not overcook.
- Serve immediately over rice or noodles. Garnish with fresh cilantro or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
33g
Fat
21g
Carbs
14g
