Mussels with Black Bean Sauce and Ginger
Plump mussels steamed open in a hot wok with garlic, ginger and black bean sauce, a Hong Kong style favourite.
Made with Black bean sauce and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £5.03 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions, then cover and keep warm.
- 2
Tap any open mussels sharply on the worktop. Throw away any that do not close and any with broken shells.
- 3
Heat the oil in a large wok or deep pan over a high heat. Fry the ginger and garlic for 30 seconds until fragrant.
0 min 30 s - 4
Tip in the mussels, then add your ready made black bean sauce (see the base recipe) and the water. Cover immediately and cook for 4 to 5 minutes, shaking the pan now and then, until the shells have opened.
4 min 30 s - 5
Discard any mussels that stay closed. Stir in the spring onions and drizzle with your ready made Chinese chilli oil (see the base recipe).
- 6
Serve in the pan or a large bowl with the rice and plenty of the juices.
Tips
- Buy mussels on the day if you can and keep them in the fridge in an open bowl covered with a damp cloth, not in water.
- Never force open a mussel that stays shut after cooking. Throw it away.
- Keep the lid on as much as possible. The steam does the cooking.
Storing and freezing
Best eaten at once. If you must keep leftovers, chill within 1 hour and eat within 1 day, reheated until steaming hot all the way through.
Questions
Can I use clams instead?
Yes. Clams work well and take about the same time to open. Soak them in cold water for an hour first to remove grit.
What if my mussels are very salty?
Black bean sauce is already salty. Add a splash more water rather than salt, and serve with plenty of plain rice.
Is it gluten free?
Yes, with the gluten free black bean sauce from the base recipe. It is also dairy free, egg free and nut free.
More made with black bean sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.