Mussels Pipies In Black Beans Recipes

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

Chinese Wok-Tossed Mussels in Black Bean Sauce image

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.

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)

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

Mussels in Black Bean Sauce image

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

Ingredients

1 1/2 kg mussels
1 tablespoon peanut oil
2 teaspoons fresh ginger, grated
4 garlic cloves, crushed
6 green onions
2 red chilies, chopped finely (add as many or few seeds as you like.)
50 ml black bean sauce
2 tablespoons fish sauce
100 ml water
2 teaspoons sugar
1/2 cup fresh coriander leaves, roughly chopped

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

Black Bean Mussels image

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.

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

CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE

Provided by Food Network

Yield 6 if served with other Chinese

Number Of Ingredients 12

Canton Mussels with Black Bean and Ginger Sauce image

Steps:

Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.;

Ingredients

2 teaspoons peanut oil
2 tablespoons ginger, finely minced
1 tablespoon garlic, finely minced
1/4 cup minced scallions (about 3 scallions)
2 dozen mussels, cleaned and scrubbed
1/4 cup Shao Hsing (or substitute dry sherry)
1 tablespoon oyster sauce
1 teaspoon thin soy sauce
1/2 teaspoon sugar
2 tablespoons salted black beans, crushed with a cleaver
2 teaspoons cornstarch
1/2 teaspoon sesame oil