Best 3 Black Bean Mussels Recipes

Black bean mussels offer a delectable fusion of flavors and textures. This delectable dish, often associated with Chinese cuisine, combines the savory richness of black beans with the succulent goodness of mussels. The black beans, with their earthy and slightly sweet taste, pair beautifully with the briny and tender mussels. The result is a symphony of flavors and a culinary journey that will delight your senses.

Let's cook with our recipes!

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

Categories appetizer

Time 30m

Yield 4 servings, as an appetizer

Number Of Ingredients 13

Ingredients

2 pounds large black or blue mussels
3 dried hot chiles
1 bunch scallions, cut into 1-inch lengths
1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
3 tablespoons fermented Chinese black beans
1 or 2 cloves garlic, crushed
2 tablespoons toban djan (chile garlic bean paste)
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons peanut oil
2 tablespoons sugar
1/2 cup sake
1/2 cup carrot ribbons (about 1 medium carrot)

Steps:

Rinse and debeard the mussels.
Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

BLACK BEAN MUSSELS

Black Bean Mussels image

Categories Milk/Cream Bean Onion Appetizer Steam Quick & Easy Mussel Bell Pepper Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 13

Ingredients

2 lb mussels (preferably cultivated), scrubbed and beards removed
1/4 cup diced (1/4 inch) red bell pepper
1/4 cup diced (1/4 inch) yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped scallions (about 2)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Chinese fermented black beans*, rinsed in cold water
1 cup heavy cream
2 tablespoons dry white wine
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
1/2 teaspoon black pepper

Steps:

Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
*Available at adrianascaravan.com.

MUSSELS WITH BLACK BEAN SAUCE

Mussels with Black Bean Sauce image

These are a knock off of mussels with black bean sauce from a local Chinese buffet! I think the salty black bean sauce complements the sweetness of the mussels perfectly!

Provided by Jessica Hannan

Categories Seafood

Time 1h

Number Of Ingredients 2

Ingredients

4 lb frozen mussels
4 Tbsp black bean sauce, or to taste

Steps:

1. Preheat oven to 400* F. Wash mussels and place into a 9x13 inch pan, spreading evenly in pan, then cover with foil.
2. Bake mussels until done, how long depends on the size of the mussels. Generally, half an hour is enough.
3. Place mussels and all of the pan juices into a large mixing bowl, and add the black bean sauce and toss. The black bean sauce is salty, so add a little and go from there.

Tips:

Choose Fresh Mussels: Opt for mussels with tightly closed shells and no cracks. If any mussels are open, tap them gently; if they close, they're likely still alive and safe to eat.
Clean the Mussels Properly: Use a stiff brush to scrub the mussel shells under cold running water. Remove any barnacles or debris. Pull off the "beards" (small, fibrous strands) from the shells.
Soak the Mussels: Before cooking, soak the mussels in cold water for 20-30 minutes. This helps them purge any sand or grit. Drain the mussels well before cooking.
Use Good Quality Olive Oil: Extra virgin olive oil is the best choice for this recipe. It adds a rich flavor and aroma to the dish.
Don't Overcook the Mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels become tough and rubbery. Cook them just until the shells open, about 5-7 minutes.
Deglaze the Pan with White Wine: After removing the mussels from the pan, deglaze the pan with white wine. This helps dissolve any browned bits and adds a delicious flavor to the sauce.
Add Flavorful Ingredients: Feel free to add other ingredients to the recipe to enhance the flavor, such as chopped garlic, shallots, red pepper flakes, or herbs like parsley or thyme.
Serve Immediately: Mussels are best served immediately after cooking. They can be served as an appetizer or main course, paired with crusty bread or pasta.

Conclusion:

This Black Bean Mussels recipe is a delightful combination of flavors and textures. The tender mussels, cooked in a flavorful sauce made with black beans, tomatoes, and spices, create a dish that is both satisfying and easy to make. Whether you're a seafood lover or looking for a new and exciting recipe, this dish is sure to impress. So next time you're looking for a delicious and easy seafood dish, give Black Bean Mussels a try. You won't be disappointed!