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Black Bean & Chili Mussels Stir-Fry



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1⁄3 cup peanut oil
1 clove garlic, finely chopped
100 ml Shaoxing wine
3⁄4 cup bean thread vermicelli
3 cup Green onions, thinly sliced
3 long red chillies, seeds removed, cut into julienne
1⁄4 cup salted black beans
1 tbsp. white sugar
1⁄4 cup oyster sauce
1 tsp. Sesame oil
2 small red chillies, thinly sliced
1 cup Sugar snap peas, halved lengthways
1 tbsp. Chinese black vinegar
5 shallots
2 tbsp. ginger, minced
1 cup coriander leaves, loosely packed
6 lb. fresh blue cultured mussels


  1. 1
    Rinse fresh blue mussels and set aside.
  2. 2
    Thinly slice 1 shallot. Heat 2 tbsp. peanut oil in a large saucepan over medium-high heat, add shallot, garlic, half the ginger and cook for 3 to 4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3 to 4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid. Discarding any mussels that do not open.
  3. 3
    Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
  4. 4
    Cut remaining shallots into wedges. Heat remaining peanut oil in a wok or large frying pan over high heat, add green onion, remaining ginger, shallot, long red chilli and black beans and cook for 3 minutes or until fragrant. Add mussels and drained vermicelli and stir-fry for another 2 minutes, then add remaining Shaoxing wine, sugar, oyster sauce, sesame oil, reserved mussel liquid, chilli and sugar snap peas.
  5. 5
    Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.


Recipe provided by Mussel Industry Council. Visit them Source:

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cuisines Asian, Other Asian
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