Mussel Recipes

Spring Bay Mussels in black bean sauce

Spring Bay Mussels in black bean sauce

Serves: 2 as a main or 3-4 as a starter


  • 1kg packet Spring Bay Mussels
  • 30ml peanut oil or grapeseed oil
  • 2 tablespoons (15g) finely sliced green shallots
  • 1 small clove garlic, finely chopped
  • 2 teaspoons (8g) finely grated ginger
  • 1 tablespoon (20ml) light soy sauce
  • 2 teaspoons (10ml) Shaoxing wine or sherry
  • 1 tablespoon black beans (see note)
  • 1 ½ teaspoons sugar
  • ¼ cup coriander leaves, torn


  1. Open the packet of mussels and pour into a colander, give them a light rinse.
  2. Heat a large heavy based pot or wok with a tight fitting lid over a low heat.
  3. Add the peanut oil, then add the shallots, garlic, ginger and cook for 1 minute or until garlic is softened slightly. Add the soy, shaoxing wine, black beans and sugar and cook together for 1 minute.
  4. Add the mussels, give them a stir and then quickly put on the lid. Cook for 3 minutes or until the mussels open. Sprinkle over the coriander and serve with the cooking liquid and some steamed rice, boiled hokkien or rice noodles and some steamed Chinese greens.


  • Black beans are fermented and preserved in salt. They can be purchased in the Asian section of the supermarket or an Asian grocer.
  • Shaoxing is a Chinese rice wine, it is available from Asian grocers. Sherry is a good substitute for Shaoxing.
  • Add a chopped red chilli with the garlic and shallots for spicy hit.
  • The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.
  • Unopened mussels can be prized opened with a paring knife and eaten.