Mussels In Black Bean Sauce Recipe

Name: Mussels In Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Scrub mussels under cold water, remove beards.
2
Add to boiling pot of water cover and cook 5 Minutes or until mussels open
3
Drain, discard any that don't open
4
Cover and set to one side.
5
Heat oil in a wok
6
Add ginger, garlic, onions and chilies, stir fry until fragrant
7
Add sauces, water and sugar. Stir to combine
8
Add mussels, Cover. Stir occasionaly to heat through.
9
Stir in coriander, serve immediately.
10
I served mine with a nice side salad.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 kg mussels, 1 tablespoon peanut oil, 2 teaspoons fresh ginger, grated, 4 garlic cloves, crushed, and more.

Yes, Mussels In Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels In Black Bean Sauce

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