• Morgan

Black Bean Mussels (or clams)

Updated: Jul 21

We wanted to do something yummy for our anniversary, so I went to check out what seafood was available at Costco (seriously, their meat / seafood dept is fantastic!). They had some amazing looking mussels, so we went for it! Since we wanted something a little different from the usual wine, garlic & butter broth, we decided to do black bean style! YUM!



Here is what we did:


3 large pinches black fungus (optional - avail. at Asian mkt.)

1 big pinch lily buds (optional - avail. at Asian mkt.)

1 cup hot water for soaking


2 lbs mussels (or clams)

1 package Cantonese noodles

1 bulb garlic (or any obscene amount)

2 Tbsp. fresh ginger

1 jalapeno (or thai chili or serrano pepper...etc)


2 Tbsp oyster sauce

1/4 cup (approx 1/2 jar) black bean sauce


3 Japanese eggplants

3 green onions

pinch salt

dash white pepper


First soak the black fungus & lilly buds in hot water (approx 15 min.) and set aside



Cube eggplant for cooking (small pieces, about 1" sq)



Cook the noodles for about 2 min & set aside.

Sauteé garlic and ginger in a large pan or wok until slightly golden on high.



Toss in eggplant and stir. Reduce heat to med. high & cover for about 8 min. (until soft)



Deglaze pan with water from fungus & lilly buds



Add in mussels, fungus, lilly buds, cover and cook on med. for about 8 min (or until mussels start to open)

Add sauces and jalapeno. stir for 1 min or so



Stir in noodles & garnish with chopped green onions



Serve hot & enjoy!!




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