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Mussels with snowpeas & blackbeans


  • Soak the black beans in cold water for about 20 mins. Drain, rinse well and drain again. Then mash with a fork, before adding the rice wine, oyster sauce, kecap manis, fish sauce and sesame oil. Whisk well and set aside.
  • Heat the vegetable oil in a wok (or large non-stick pan) and gently saute the garlic until softish. Add the black bean sauce and mussels. Toss well, cover and cook, removing the mussels once they begin to open, tossing now and again (discarding any unopened mussels).
  • Then add the stock to the cooking liquid with the snowpeas. Mix well, taste for seasoning and briefly toss over a high heat.
  • To serve, pour the snowpeas and sauce over the top of mussels.


  • 2 tbsp Chinese black beans
  • ¼ cup Chinese rice wine (or dry sherry)
  • 2 tbsp oyster sauce
  • 1 tbsp kecap manis
  • 1 tbsp Asian fish sauce
  • 1 tspn sesame oil
  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 3-4 dozen mussels, scrubbed & debearded
  • ¼ cup fish stock or water
  • 16-20 snowpeas, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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