Mussels with Black Bean and Chile Sauce

Spice Temple • Sydney

Australian star chef Neil Perry loves the complex combination of Asian flavors in this dish: salty fermented beans, hot chiles and sweet, briny mussels.


Slideshow:  More Fast Asian Recipes


  • Total Time:
  • Servings: 4

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  • 1/4 cup peanut oil
  • 1 onion, halved and thinly sliced
  • One 1-inch piece of fresh ginger, peeled and cut into thin matchsticks
  • 1 tablespoon fermented black beans
  • 1/2 teaspoon Asian ground chiles in oil or crushed red pepper
  • 2 tablespoons Chinese black vinegar
  • 2 pounds mussels, scrubbed and debearded
  • 1 scallion, thinly sliced

How to make this recipe

  1. In a large wok, heat 2 tablespoons of the peanut oil. Add the onion and ginger and stir-fry over high heat until golden, about 5 minutes. Scrape into a mortar and add the black beans and ground chiles. Mash until coarsely ground. Stir in the vinegar.

  2. Heat the remaining 2 tablespoons of peanut oil in the wok. Add the black bean mixture and stir-fry over moderate heat until fragrant, about 1 minute. Add the mussels, cover and steam until they open, about 4 minutes; discard any mussels that don't open. Transfer the mussels and sauce to a large bowl, sprinkle with the sliced scallion and serve hot.

Contributed By Photo © Tina Rupp Published June 2010

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