March 30, 2015

Mussels In Black Bean Sauce

Recipe: Amy Rosen

When preparing mussels, throw out any with broken shells. Test remaining mussels to make sure they’re alive by tapping each one; if it doesn’t tightly close after a couple of seconds, it’s dead and should be discarded.


  • 4 1⁄2 lb. large mussels
  • 1 tbsp peanut or vegetable oil
  • 4 green onions, thinly sliced, plus 2 extra for garnish
  • 4 garlic cloves, minced
  • 2″ knob fresh ginger, peeled and minced
  • 3 tbsp preserved black beans, roughly chopped
  • 2 tbsp low-sodium soy sauce
  • 1⁄3 cup dry sherry or Shaoxing rice wine (available at Asian markets)
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds


Yield: Serves 4

  1. Scrub and debeard (remove the seaweedy- looking part) mussels with a brush, and rinse well with cold water, discarding any that are not fit for eating. (See recipe introduction.)
  2. Heat oil in large pot over medium-high heat and sauté green onions, garlic and ginger for 2 minutes. Add black beans, soy and sherry or rice wine, bring to boil, then add mussels. Cover and cook for 5 to 7 minutes, or until most shells open, stirring a couple of times from the bottom up.
  3. Discard any unopened shells and pour others out into a serving dish. Drizzle with sesame oil and garnish with green onions and toasted sesame seeds.

Michael Alberstat


House & Home May 2012


Ashley Denton (Food) Morgan Michener (Prop)