Steamed mussels with black bean and chilli


  • Serves 4 people

"We served this back at Blue Water Grill. Half-Chinese and half-Japanese - the black bean gives it a nice kick, but it's still quite light, more like a dressing." - Neil Perry

  • 2 kg large black mussels, scrubbed and beards removed
  • To serve: coriander sprigs, green onion cut into julienne and steamed rice
  • Black bean and chilli sauce
  • 1 tbsp vegetable oil
  • 6 cm piece of ginger, cut into julienne
  • ½ Spanish onion, finely chopped
  • 1 tbsp hot bean (chilli bean) paste (see note)
  • 60 gm fermented black beans (see note)
  • 200 ml sake
  • 100 ml mirin
  • 50 ml rice wine vinegar
  • 2½ tsp sesame oil
01   For black bean and chilli sauce, heat vegetable oil in a wok over high heat until smoking, add ginger and onion and cook for 1 minute. Add bean paste and black beans and stir to combine. Add sake, mirin and vinegar and simmer over low heat for 15-20 minutes or until reduced by one-third, then add sesame oil.
02   Transfer half the sauce into a large saucepan and bring to the boil. Add mussels and cook, covered, for 3-5 minutes or until mussels just open. Stir in remaining sauce.
03   Transfer to bowls, scatter over coriander and green onion and serve with rice.

Note Rockpool uses Yeo's Hot Bean Paste, available from Asian grocers, along with fermented black beans.







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