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Recipe: Mussels with Chilli and Black Bean Sauce

Clean mussels by scrubbing in plenty of cold water, pulling off the "beards" and removing any barnacles. Discard any open mussels, especially if they don't close when tapped. Provide finger bowls, plenty of paper napkins and an empty bowl for the shells.


600 - 750g mussels (cleaned)
1 jar Wing Yip Black Bean Sauce
2 tbsp hot chilli sauce
1 red chilli (deseeded and chopped)
1 tsp minced garlic paste (or use fresh)
1 tsp minced ginger (or use fresh)
3 stalks spring onions (3 cm)
10g Coriander leaves (use stalks and leaves)
3 tbsp peanut or vegetable oil

Cooking Method

Serves 2

Slice the spring onions into 3cm pieces, separating the white part from the green.

Heat the oil in a wok and fry minced garlic and ginger gently.

Add the black bean sauce, white part of the spring onion and chilli sauce to the wok and cook for 2 minutes.

Add mussels and chopped chilli and continue to cook mussels on high heat.

When all the mussels have started to open, throw in the coriander and green tops of spring onions.

Transfer to large plate and serve immediately