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Mussels in black bean & chilli sauce


  • Heat a little vegie oil with the sesame oil in a wok (or large non-stick pan) and gently sauté the capsicum, red onion, chillies, garlic and ginger until lightly coloured. 
  • Add the black bean paste, Chinese wine, stock, soy and sugar. Stir and bring to the boil.
  • Then turn the heat down and simmer for about 2-3 mins, before adding the mussels. Continue cooking, with the lid on, removing the mussels as they open (and discarding any that don't).
  • When ready, stir through the coriander and taste for seasoning. 
  • Pour the liquid over the mussels and serve with steamed rice on the side.


  • vegetable oil
  • a splash or two of sesame oil
  • 1 red capsicum, cored, seeded & cut into strips
  • 1 small red onion, cut into wedges
  • 3 small red chillies, sliced
  • 3 large garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 heaped tbsp black bean paste
  • ¼ cup Chinese rice wine
  • ¼ cup fish or chicken stock
  • 1 heaped tspn soy sauce
  • 1 heaped tbsp shaved palm (or soft brown) sugar
  •  6 spring (green) onions, cut into lengths
  • 1.5 kg mussels, scrubbed & debearded
  • 2 tbsp chopped fresh coriander

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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