Best Chinese Wok Tossed Mussels In Black Bean Sauce Recipes

Mussels in Black Bean Sauce image

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:

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 image

Provided by Ming Tsai

Time 1h

Yield 4 servings

Number Of Ingredients 16

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.

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.;