Stir Fried Mussels with Black Bean and Chilli Sauce
I think I had already mentioned before that I love to learn different ways to cook mussels as I don’t know a lot of recipes that uses these wonderful sea creatures. So far I these are the recipes I know that uses mussels as the main ingredient
it’s a pity isn’t it, that is why every cookbook or even TV shows that showcase this ingredient I always had bookmarked or had taken notes. This recipe is no different and I got it from a book called Simple Chinese Cooking by Kylie Kwong, BTW I am a big fan of her Cantonese dishes) and the first time I saw this I know that I will easily love this dish so after reading it, you know what? you guessed right I went straight to the supermarket and bought some fresh mussels and made this delicious dish and here is the result a recipe adapted from the book “Simple Chinese Cooking”
Ingredients
1 kg fresh New Zealand mussels
5 stalks spring onions, chopped
2 tbsp salted black beans
1 red capsicum, sliced
4 pcs dried red chillies, chopped
1/4 cup Chinese cooking wine
2 tbsp oyster sauce
2 tsp brown sugar
1 tsp sesame oil
juice from 1 small lemon
1 tsp ginger paste
1 red onion, chopped
4 cloves garlic, minced
handful coriander, chopped
peanut oil
Method
1. In a pot place the mussels and 1 cup of water, cover and cook in high heat until shells open. Once cooked remove the mussels then set aside, reserve the liquid as well.
2. In a wok add oil then stir fry garlic, red onion, ginger paste, dried red chillies, black beans and spring onions for 2 minutes
3. Add the mussels and capsicum and stir fry for 2 minutes.
4. Add wine, 1/3 cup of reserved liquid, oyster sauce, sugar, sesame oil stir fry until sauce thickens.
5. Add lemon juice and coriander then serve.
Mukang masarap pulutan yan pre ha. Masubukan nga. Tara inom tayo!
Scrumptious.
Mandy
Mussels + Kylie Kwong = sold!
Those are fabulous. Mussels are one of my favorites.
this looks delicious! i don’t know any recipe for tahong! this one will be the first
Gorgeous mussels! I just love black bean and chili sauce!
This looks amazing Raymund! I have never cooked mussels before so you are definitely light years ahead of me with how to cook mussels. Your photos have taken a HUGE leap forward lately. I have noticed your very awesome food styling and EXCELLENT photography. Wow!
Thanks for those kind words Geni
Oh Raymund! You know how we love mussels around here. These look absolutely amazing. I have to make these!!!!
We LOVE mussels here! Done any which way, and this looks wonderful!!!
I don’t cook with mussels very often either but I do agree, NZ mussels are the best! This is a lovely recipe and I’m sure these mussels were full of flavour.
New Zealand mussels would be so sweet against that sauce – delicious !
Beautiful shot Raymund! I’ve never had “stir fried” mussles. That’s going to be fun to cook, and black bean sauce for this? Must try!
This sounds like such a flavorful way to prepare mussels and so fast to prepare.
I’m allergic to shellfish so these aren’t for me, but Himself loves them and cooks them for friends who also adore mussels whilst I have some fish on my menu.
Both the Dutch and Belgium’s traditionally cook their mussels in beer and according to Himself it’s “brilliant way to do them”.
If you want I can ask for some of his favourite recipes
I do want those recipes, specially the one with beer. Can you please send it. Thanks
looks tasty
Mussels are by far one of my favorite sea creatures. There are a few all-you-can-eat sushi places in town that also do all-you-can-eat mussels…I feel like the mussels alone are worth it! Your recipe looks delicious. I have only used mussels in cioppino at home, so I will definitely give your recipe a shot next time mussels are on the menu!