Mussels in Black Bean Sauce


  • 1 tbs vegetable oil
  • 1 inch piece of fresh gimger, minced
  • 2 garlic cloves, minced
  • 1 fresh red chili, seeded and chopped
  • 1 tbs black bean sauce
  • 1 tbs dry sherry
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp dark soy sauce
  • 20 cooked mussels
  • 2 scallions, cut into fine rings


  • Heat the vegetable oil in a frying pan or wok.
  • Cook the ginger, garlic, and chili along with the black bean sauce for a few seconds, then add the sherry and sugar and cook for another 30 seconds. Stir until the sugar dissolves.
  • Remove from the heat then stir in the soy sauce and mix well.
  • Place mussels in a steamer pan and stean until all of the mussels open. Discard any that donot open.
  • Remove the top shell of the mussels and spoon the sauce evenly over the top.
  • Garnish with the sliced scallions.

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