Mussels in Black Bean Sauce

Author: Canadian Living

These mussels are in a rich, fragrant broth and take no time to clean or cook; most are already cleaned and only need to be rinsed. Chinese black bean sauce lends authentic flavour to stir-fried vegetables or steamed fish for quick takeout-style meals at home. Serve over steamed rice along with broccoli sautéed with garlic and a pinch of hot pepper flakes.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: January 2003

Ingredients

  • 2 lbs mussels
  • 1 tablespoon Chinese black bean sauce
  • 1 piece gingerroot thickly sliced (2 inches/5 cm long)
  • 4 cloves garlic sliced
  • 2 green onions cut_in 2-inch lengths
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley

Method

Rinse mussels and remove any beards. Discard any that do not close when tapped.

In Dutch oven or large saucepan, combine mussels, black bean sauce, ginger, garlic, onions and 1/4 cup (50 mL) water; stir to coat. Cover and bring to boil over medium-high heat; cook, stirring occasionally, for about 6 minutes or until mussels open. Discard any that do not open. Remove from heat; add coriander and toss.

Nutritional facts <b>Per serving:</b> about

  • Sodium 376 mg
  • Protein 17 g
  • Calories 168.0
  • Total fat 4 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mussels in Black Bean Sauce

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