Fish, East Asian
Black bean sauce mussels with rice
Black bean sauce mussels with rice is a dish of mussels cooked in a wok with a savory Chinese black bean sauce, ginger, and a little chili, served over plain rice. This recipe for 4 serves up in 30 minutes, it's very easy, and it costs €3.80 per person. The key to success is a quick, high heat cook so the mussels stay plump instead of turning rubbery.
How about a change from classic mussels marinière? Tonight they hit the wok in a spicy black bean sauce.
- Total time
- 30 min
- Difficulty
- Very easy
- Cost per person
- €3.80
- Calories per person
- 460 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
Skip the classic marinière for once. Here, mussels simmer in a fermented black bean sauce spiked with garlic, ginger, and a touch of dried chili. The sauce is bold, slightly sweet and salty, and soaks into the plain rice served alongside. It's a flavor profile far from the usual French bistro parsley butter, closer to a quick stir fry than a seaside classic.
This is the kind of dinner that shakes up a weeknight routine without adding extra work compared to a regular pot of mussels. The rice cooks while the mussels steam open, so everything's ready in half an hour. Save it for adults or adventurous older kids, since the chili and black bean sauce aren't really built for little ones.
The ingredients
Fish counter
- Mussels 2 kg
Fruits and vegetables
- Garlic 4 cloves
- Fresh ginger 25 g
- Scallions 4
Pantry
- Black bean sauce 3 tbsp
- Soy sauceoften in the pantry 1 tbsp
- Dried red chilioften in the pantry 1
- White wine or sherryoften in the pantry 5 cl
- Neutral oiloften in the pantry 2 tbsp
- Riceoften in the pantry 300 g
Allergens Mollusks, Soy, Gluten
The step by step recipe
-
Scrub and rinse the mussels, discard any that stay open when you tap them.
Pull off the beards with a sharp tug toward the hinge, right before cooking.
-
Chop the garlic and ginger, slice the scallions, keeping the white and green parts separate.
Save the scallion greens for the end, they keep their crunch that way.
-
Cook the rice in salted water, then drain it. 11 min
Use two parts water to one part rice if you're cooking it using the absorption method.
-
Heat the oil in a large wok or skillet, stir fry the garlic, ginger, scallion whites, and chili for thirty seconds.
Keep the garlic and ginger from browning, they'll turn bitter if they do.
-
Add the black bean sauce, soy sauce, and wine, then add the mussels, cover, and cook over high heat until they open. 6 min
Shake the pan halfway through so every mussel gets coated in the sauce.
-
Scatter the scallion greens on top and serve with the rice.
Discard any mussels that stayed closed, they aren't good to eat.
Our tips to get it right
- Pick mussels that are tightly closed and feel heavy for their size, a sign they're full of seawater and still alive.
- Chop and prep every ingredient before you start cooking, because once the mussels hit the wok, things move fast.
- Use a wide wok or skillet so the heat spreads evenly and all the mussels open at roughly the same time.
The variations
- Swap the mussels for clams or cockles, they pair just as well with the black bean sauce.
- For a shellfish free version, use the same sauce with chunks of chicken or pan seared firm tofu.
- To save time, skip cooking rice from scratch and use steam in the bag rice ready in a few minutes.
What to serve it with
- A bowl of miso soup to start
- Steamed greens like bok choy
- Hot green tea
Storage
Mussels taste best the day you make them, the meat turns rubbery once reheated. If you have leftovers, store the shelled mussels with their sauce in a sealed container in the fridge for up to a day, and warm them gently in a pan without boiling. The rice keeps 2 to 3 days in the fridge and freezes well.
Questions about this dish
Where can you buy black bean sauce?
This fermented sauce is sold in the Asian foods aisle of most supermarkets or in Asian grocery stores. Once opened, it keeps for a long time in the fridge in a sealed jar.
Can you prep this dish ahead of time?
You can chop the garlic, ginger, and scallions ahead and keep them in the fridge. The mussels themselves should be cooked at the last minute, right before serving, so they stay tender.
How do you know when the mussels are done?
Mussels are ready once they open wide during cooking, which takes just a few minutes over high heat with the lid on. Any mussels that stay shut after cooking should be thrown out, they aren't safe to eat.
Can you swap out the white wine?
Yes, the sherry listed as an alternative works really well with this Asian style sauce. For an alcohol free option, use chicken or vegetable broth with a splash of rice vinegar.
How long does it take to make black bean sauce mussels with rice?
Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in black bean sauce mussels with rice?
About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does black bean sauce mussels with rice cost?
About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.
East Asian cuisines
See all
Meat 
Meat 
Meat 
Meat Recipes with mussels
See all
Fish 
Fish 
Fish 
Fish