Best 3 Chinese Wok Tossed Mussels In Black Bean Sauce Recipes
Chinese wok-tossed mussels in black bean sauce is a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. The succulent mussels, enveloped in a rich and savory black bean sauce, create a symphony of flavors that will leave you craving for more. This culinary masterpiece is a testament to the versatility of the wok, a versatile cooking vessel that allows for quick and efficient preparation, ensuring that the mussels retain their delicate texture while absorbing the delectable sauce. Whether you're a seasoned chef or a novice cook, this recipe will guide you through the steps of creating this exquisite dish that is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE
Provided by Andrew Zimmern
Categories appetizer
Time 30m
Yield 4 servings, as an appetizer
Number Of Ingredients 13
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.
MUSSELS IN BLACK BEAN SAUCE
I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy.
Provided by The Flying Chef
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Scrub mussels under cold water, remove beards.
- Add to boiling pot of water cover and cook 5 Minutes or until mussels open
- Drain, discard any that don't open
- Cover and set to one side.
- Heat oil in a wok
- Add ginger, garlic, onions and chilies, stir fry until fragrant
- Add sauces, water and sugar. Stir to combine
- Add mussels, Cover. Stir occasionaly to heat through.
- Stir in coriander, serve immediately.
- I served mine with a nice side salad.
Nutrition Facts : Calories 771.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 210, Sodium 3572.8, Carbohydrate 42.3, Fiber 2.1, Sugar 8.4, Protein 92.3
CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
Steps:
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
Tips:
- Fresh mussels are key: Make sure your mussels are fresh and alive before cooking. Fresh mussels will have tightly closed shells and smell briny, not fishy.
- Clean the mussels thoroughly: Before cooking, scrub the mussels with a stiff brush to remove any dirt or grit. Remove any mussels that have broken or cracked shells.
- Use a large wok: A large wok will allow you to cook the mussels quickly and evenly.
- Heat the wok over high heat: This will help to sear the mussels and prevent them from steaming.
- Add the mussels to the wok in a single layer: This will help them to cook evenly.
- Cook the mussels for a short time: Mussels only take a few minutes to cook. Overcooking will make them tough and rubbery.
- Serve the mussels immediately: Mussels are best served hot. You can garnish them with chopped cilantro, green onions, or a squeeze of lime juice.
Conclusion:
Wok-tossed mussels in black bean sauce is a quick and easy seafood dish that is packed with flavor. The mussels are tender and juicy, and the black bean sauce is savory and slightly sweet. This dish is perfect for a weeknight meal or a casual gathering. It can be served with rice, noodles, or your favorite bread.
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