Mussels with black bean sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on May 14, 2016

    Excellent! I thought about substituting Asian ingredients for the vinegar and basil (for example, Chinese black vinegar and Thai basil) but the recipe as written is superb. Finger-licking good, and the timing for the steps was spot-on.

  • chawkins on August 29, 2014

    Very good and the perfect amount of spiciness for us. Unfortunately, the mussels I got were not very meaty.

  • L.Nightshade on August 01, 2012

    Oh my goodness! This was out of this world! We had it as a main dish with just a salad for the side. Neither of us could stop eating, and we went through almost 2 pounds of mussels! Our version was a bit spicier than the recipe. Mr. NS threw in an extra spoonful of sambal oelek, unaware that I had done the same thing. I would do it exactly the same way again. And the bit of butter adds such a nice, rich feel to it. What a great combination of flavors! The second time I made this dish I doubled it. It didn't work quite as well, so if doubling, I would suggest not doubling the water, perhaps just adding a little extra.

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