Mussel Recipes // Mains & Entrées // Black Bean & Chili Mussels Stir-Fry
Cooking Time
Cooking Time:
20 Minutes
  • Spicy
  • Lactose Free
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Black Bean & Chili Mussels Stir-Fry


1⁄3 cup peanut oil
1 clove garlic, finely chopped
100 ml shaoxing wine (rice 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 PEI Mussels


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  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 3-4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3-4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid. Discarding any mussels that do not open.
  3. Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
  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. Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.
Notes: To make life easier when slurping these slippery creatures, snip the noodles with scissors after they’ve been soaked.
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