Mussel Recipes // Appetizers & Snacks // Chinese Black Bean Mussels
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  • Lactose Free
  • Healthy
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Chinese Black Bean Mussels


4 lb (2 kg) fresh PEI mussels
1 cup (250ml) water
4 Tbsp (60 mL) soy sauce
3 Tbsp (45 mL) Sherry
1 Tbsp (15 mL) maple syrup
2 tsp (10 mL) rice wine vinegar
1/2 tsp (2.5 mL) cornstarch
1 Tbsp (15 mL) vegetable oil
4 cloves garlic, minced
1 inch piece fresh ginger root, minced
2 Tbsp (30 mL) Chinese fermented black beans, drained, rinsed and crushed with a fork
Handful fresh cilantro, chopped, to serve


  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. Combine water, soy sauce, Sherry, maple syrup, vinegar and corn starch in a small bowl. Whisk well and set aside. 
  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.