Mussels in Black Bean Sauce

Fresh mussels stir-fried in a wok with fermented black beans, garlic, ginger, and a double hit of black bean and chili bean sauce. The shells steam open in a salty, funky, slightly spicy broth that begs to be soaked up with rice.

Fermented black beans (douchi) are the backbone of this dish. They’re intensely salty and savory with a deep, earthy funk that’s completely different from the canned black beans used in Western cooking. Combined with the prepared black bean sauce and a kick of chili bean sauce, the flavor is layered and complex.

The whole thing cooks in about 5 minutes once the wok is hot. Aromatics go in first for 30 seconds, then the mussels, then the liquid. High heat forces the shells open fast while the sauce concentrates around them.

Chef Tips

• Scrub mussels thoroughly and pull off the beards. Discard any that are open and won’t close when tapped.
• Soak in several changes of cold water to purge sand. Gritty mussels ruin the dish.
• Keep the heat high throughout. A screaming hot wok is what gives the sauce its intensity.
• Discard any mussels that stay closed after cooking. If they didn’t open, they aren’t safe to eat.

Variations

• Use littleneck clams instead of mussels. They take a minute or two longer to open.
• Add a handful of Thai basil leaves right at the end for an herbal, anise-like fragrance.
• Serve over noodles instead of rice for a more filling main course.