Black Bean Mussels in Japanese Beer

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

By Ching-He Huang

Published 2006

  • About

I usually simply wok fry black bean mussels. However, on an uneventful occasion while cooking the dish in the usual way, I happened to be sipping a cool variety of super dry Japanese beer. It seemed like the perfect match. The rest is history... and bitter-sweetly good.


  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed and finely chopped
  • 1 tablespoon


  1. Heat the wok over high heat and add the oil. Add the garlic, ginger, chilies and black beans and stir fry for less than 1 minute. Add the mussels and stir fry for less than 1 minute. Add the Japanese beer and cook until the mussels open, stirring occasionally. (Discard any that do not open.) Season with light soy sauce.
  2. Sprinkle in the spring onion and cilantro