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 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.
BLACK BEAN MUSSELS
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
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.
WOK STIRRED MUSSELS AND RICE STICK NOODLES SPICY BLACK BEAN SAUCE
Serve in large pasta bowls, mussels on top, to be closer to the gods.
Provided by Ming Tsai
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.
MING'S BLACK BEAN CLAMS, MUSSELS AND LEEKS WITH ANGEL HAIR
Steps:
- In a hot casserole with lid, coat with oil and saute black beans, garlic, ginger and chiles until soft, about 3 minutes. Add leeks and season. Add clams and stir for 2 minutes. Add mussels, and deglaze with wine. Add stock and cover to steam. Meanwhile, boil pasta in salted water until al dente. When clams and mussels are open, about 5 to 8 minutes (remove any unopened ones which are dead), and add basil, creme fraiche and strained pasta. Check for seasoning. In a 325 degree fryer, coat leeks with flour and fry until golden brown, season and drain on paper towels.
- PLATING Serve in large pasta bowl, keeping shellfish on top and garnish with fried leeks.
More about "black bean mussels recipes"
XIAOEATS | TORONTO FOOD BLOG MUSSELS WITH BLACK BEAN SAUCE
From xiaoeats.com
Estimated Reading Time 2 minsTotal Time 15 mins
STIR-FRIED CLAMS IN BLACK BEAN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
BLUE ZONE DESSERT RECIPE FOR PROTEIN-RICH BLACK BEAN BROWNIES
From insider.com
INCREDIBLY EASY AND DELICIOUS MUSSELS WITH BLACK BEAN SAUCE
From explorecookeat.com
BLACK BEAN MUSSELS RECIPE - DETAILS, CALORIES, NUTRITION …
From recipeofhealth.com
STIR FRIED MUSSELS WITH BLACK BEAN AND CHILLI SAUCE
From angsarap.net
MUSSELS WITH BLACK BEAN SAUCE | OREGONIAN RECIPES
From recipes.oregonlive.com
BLACK BEAN MUSSELS RECIPE | GROUP RECIPES
From grouprecipes.com
RECIPE FOR BLACK BEAN MUSSELS WITH CHINESE BEER
From marliave.com
MUSSELS WITH WHITE BEANS, GARLIC AND ROSEMARY RECIPE
From cooking.nytimes.com
HOW TO COOK BLACK BEANS - RECIPES.NET
From recipes.net
MUSSELS IN BLACK BEAN SAUCE RECIPE
From recipeland.com
16 BEAN RECIPES THAT WILL HAVE YOU REACHING INTO YOUR PANTRY
From seriouseats.com
PUMPKIN QUESO AND BLACK BEAN NACHOS RECIPE - TASTING TABLE
From tastingtable.com
BEER-STEAMED MUSSELS WITH SALTED BLACK BEANS
From williams-sonoma.com
BLACK BEAN MUSSELS WITH CHINESE BEER : RECIPES
From cookingchanneltv.com
STEAMED MUSSELS WITH BLACK BEAN AND CHILLI | GOURMET TRAVELLER
From gourmettraveller.com.au
MUSSELS IN CHINESE BLACK BEAN SAUCE - FISH TALES
From fish-tales.com
HOUSE & HOME - MUSSELS IN BLACK BEAN SAUCE
From houseandhome.com
MUSSELS AND BOK CHOY WITH BLACK BEAN SAUCE | SARA MOULTON
From saramoulton.com
AMAZING CHINESE SEAFOOD RECIPE! | MUSSELS WITH BLACK BEAN SAUCE
From youtube.com
MUSSELS IN BLACK BEAN SAUCE - FUKUINA.COM
From fukuina.com
You'll also love