Best Black Bean Mussels With Chinese Beer Recipes

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CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE



Canton Mussels with Black Bean and Ginger Sauce image

Provided by Food Network

Yield 6 if served with other Chinese

Number Of Ingredients 12

2 teaspoons peanut oil
2 tablespoons ginger, finely minced
1 tablespoon garlic, finely minced
1/4 cup minced scallions (about 3 scallions)
2 dozen mussels, cleaned and scrubbed
1/4 cup Shao Hsing (or substitute dry sherry)
1 tablespoon oyster sauce
1 teaspoon thin soy sauce
1/2 teaspoon sugar
2 tablespoons salted black beans, crushed with a cleaver
2 teaspoons cornstarch
1/2 teaspoon sesame oil

Steps:

  • Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.;

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

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.

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

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

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

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

BLACK BEAN MUSSELS



Black Bean Mussels image

Categories     Milk/Cream     Bean     Onion     Appetizer     Steam     Quick & Easy     Mussel     Bell Pepper     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 13

2 lb mussels (preferably cultivated), scrubbed and beards removed
1/4 cup diced (1/4 inch) red bell pepper
1/4 cup diced (1/4 inch) yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped scallions (about 2)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Chinese fermented black beans*, rinsed in cold water
1 cup heavy cream
2 tablespoons dry white wine
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
1/2 teaspoon black pepper

Steps:

  • Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
  • *Available at adrianascaravan.com.

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