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Chinese Black Bean Mussels



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4 lbs. fresh cultured blue mussels
1 cup (250ml) water
4 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. maple syrup
2 tsp. rice wine vinegar
1/2 tsp. cornstarch
1 tbsp. vegetable oil
4 cloves garlic, minced
1 inch piece fresh ginger root, minced
2 tbsp. Chinese fermented black beans, drained, rinsed and crushed with a fork
handful fresh cilantro, chopped, to serve


  1. 1
    Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.
  2. 2
    Combine water, soy sauce, Sherry, maple syrup, vinegar and corn starch in a small bowl. Whisk well and set aside.
  3. 3
    Heat vegetable oil in a large, heavy bottomed pot over medium heat. Add garlic and ginger and stir fry, stirring constantly, for 1 minute. Add black beans and soy mixture. Stir and let simmer for 1 minute. Add mussels to the pan, cover and leave to simmer for 5-7 minutes, until mussels are open. Discard any mussels that do not open. Toss mussels in sauce and divide between 4 bowls. Garnish with chopped cilantro.
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