© 2017 Ching He Huang. All rights reserved.

Black Bean Mussels In Japanese Beer

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


167.00

Protein (g)


12.60

Carbs (g)


5.70

Sugars (g)


1.70

Fat (g)


7.50

Sat Fat (g)


1.20

Fibre (g)


0.60

Sodium (mg)


1094.00

Source from

China Modern

About the recipe

main courses

I usually simply wok fry black bean mussels. However, on an uneventful occasion, while cooking the dish in the usual way, I happened to be sipping a cool variety of super dry Japanese beer. It seemed like the perfect match. The rest is history... and bitterly-sweetly good.

Ingredients
  • Olive oil 2 tablespoons
  • Garlic 3 cloves, crushed and finely chopped
  • Ginger 1 tablespoon freshly grated
  • Red chilli 1, deseeded and chopped
  • Fermented, salted black beans 2 tablespoons, washed and crushed
  • Mussels 1kg / 2.2 lb, washed and debearded
  • Japanese beer 500ml / 2.11 cups
  • Low sodium light soy sauce 3 tablespoons
  • Spring onion 3, chopped
  • Fresh coriander leaves handful of coriander leaves, chopped

Steps

  • Heat the wok over high heat and add the oil. Add the garlic, ginger, chillies and black beans and stir fry for less than 1 minute. Add the mussels and stir fry for less than 1 minute. Add the Japanese beer and cook till the mussels open, stirring occasionally. (Discard any that do not open.) season with light soy sauce.
  • Sprinkle in the spring onion and coriander and serve immediately.
Ingredients
  • Olive oil 2 tablespoons
  • Garlic 3 cloves, crushed and finely chopped
  • Ginger 1 tablespoon freshly grated
  • Red chilli 1, deseeded and chopped
  • Fermented, salted black beans 2 tablespoons, washed and crushed
  • Mussels 1kg / 2.2 lb, washed and debearded
  • Japanese beer 500ml / 2.11 cups
  • Low sodium light soy sauce 3 tablespoons
  • Spring onion 3, chopped
  • Fresh coriander leaves handful of coriander leaves, chopped