steamed mussels with black bean garlic sauce
Recipe type: snack
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Most grocery shops carry Asian condiments. I keep a jar of black bean garlic sauce in the refrigerator. I add a tablespoon or more to soups or stews, stir-fries, and as a rub for meat and poultry. It lasts forever in the fridge.
  • 1 kg. (2 lbs.) mussels
  • splash of oil
  • 1 to 2 cloves of garlic, finely chopped
  • 1 red chili, sliced
  • 1 teaspoon finely chopped ginger
  • 2 spring onions, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon black bean garlic sauce
  • 2 tablespoons water
  • sesame oil
  1. For the sauce, heat oil in a small saucepan. Add garlic and ginger. Stir until fragrant then add soy sauce, rice wine, black bean sauce, and water. Bring to a boil and reduce heat and simmer for a minute. Remove from heat and add a few drops of sesame oil; stir.
  2. Prep the mussels by removing any beards and discard any that are cracked. Place mussels in a large pot with a splash of water, cover, and cook over medium-high heat until shells have opened (about 3 or 4minutes). Give the pot a shake from time to time. The mussels are cooked when they’ve opened up. Be sure to discard any that don’t open.
  3. When mussels are cooked, remove from pot and place on a serving plate. Spoon black bean sauce over mussels and top with sliced chili and spring onions.
  4. HOW TO EAT MUSSELS – you do not need a fork or spoon! Take the opened shell and break away the half that doesn’t have the meat attached. Use this half shell to scoop out the meat while cutting through the tiny muscle that holds the meat in place. Eat the scooped mussel from the shell and you can use this half shell to scoop up any sauce.
  5. The Culinary Chase’s Note: Store mussels in the fridge until ready to cook. Enjoy!
Recipe by The Culinary Chase at