Mussels in Chinese black bean sauce

  • 2 persons
  • cooking time: 20
  • difficulty


  • 53-ounce mussels, cleaned
  • thumb-sized piece of ginger, finely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • ½ chilli, seeds removed, finely chopped
  • 1 ½ tbsp sake
  • 2 tbsp black bean sauce
  • juice of ½ lime, other half in segments
  • 1 stem spring onion, finely chopped
  • sunflower oil

How to prepare

With this Chinese variant, you can put the most delicious Zeeland mussels on the table in your very own way! The black bean sauce makes this recipe extra special.


  • 1 Remove the mussels from the packaging, rinse the shells and put them in a large bowl. Remove any broken mussels.
  • 2 Place a large pan with all the mussels in it on medium heat and heat a dash of sunflower oil.
  • 3 Fry the ginger, shallot and garlic for 2-3 minutes, then add the chili pepper. Deglaze with the sake and add the mussels. Steam the mussels 4-5 minutes - when all the shells are open the mussels are cooked.
  • 4 Turn down the fire and scoop the mussels out of the pan. Let the cooking liquid in the pan reduce to about 3-4 tablespoons. Then add the black bean sauce, whisk with a whisk and mix in the lime juice.
  • 5 Spoon the mussels back into the pan and mix them with most of the finely chopped spring onion through the black bean sauce.
  • 6 Serve the mussels with the rest of the spring onion, some extra sauce from the pan and lime wedges.