Mussels With Beans and Chile

Course : Seafoods
Serves: 12
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16 cups mussels -- (5 pounds)
1 cup vegetable oil
8 cloves garlic -- finely chopped
4 medium fresh red chiles -- finely chopped
1 medium green pepper -- chopped
6 medium green onions -- sliced
2 tablespoons cornstarch -- made to paste
1/2 cup rice wine vinegar
3/8 cup black bean paste
1 1/3 tablespoons ground ginger
2 tablespoons brown sugar
1/4 cup hot chile paste
1/4 cup oyster sauce
1 1/2 quarts chicken stock

Preparation / Directions:

1. Place mussels in a large saucepan, add 2 cups water, cover and place over high heat about 5 minutes, shaking pan occasionally or until the mussels have opened. ** This may have to be done in batches 2. Remove from heat, frain and discard an mussles which have not opened *** Can make ahead to this point *** 3. In a wok, heat oil; add garlic, chiles, green pepper and green onions and stir-fry 1 minute. 4. In a bowl stir together remaining ingredients, stir into wok and bring to a boi; stirring. Simmer until lightly thickened/ 5. Add mussels to wok and heat through about 5 minutes shaking wok occasionally.


Nutritional Information:

358 Calories (kcal); 22g Total Fat; (58% calories from fat); 23g Protein; 13g Carbohydrate; 53mg Cholesterol; 1655mg Sodium

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