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Mussels In Black Bean Sauce with Spinach

Diet.Chef's picture
  Leeks 12 Ounce
  Cooked shelled mussels 12 Ounce (350 Gram, Green Lipped Variety)
  Cumin seeds 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Red bell pepper 1 , deseeded and sliced
  Canned bamboo shoots 1 3⁄4 Ounce, drained (50 Gram / 3/4 Cup)
  Baby spinach 6 Ounce (175 Gram)
  Black bean sauce 5 3⁄4 Ounce (160 Gram)

1. Using a sharp knife, trim the leeks and shred them.
2. Place the mussels in a large bowl, sprinkle with the cumin seeds and toss well to coat all over.
3. Heat the vegetable oil in a large preheated wok.
4. Add the leeks, garlic and red (bell) pepper to the wok and stir-fry for 5 minutes, or until the vegetables are tender.
5. Add the bamboo shoots, baby spinach leaves and cooked green-lipped mussels to the wok and stir-fry for about 2 minutes.
6. Pour the black bean sauce over the ingredients in the wok, toss well to coat all over and leave to simmer for a few seconds, stirring occasionally.
7. Transfer the stir-fry to warm serving bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1005 Calories from Fat 386

% Daily Value*

Total Fat 43 g66%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4467.7 mg186.2%

Total Carbohydrates 116 g38.6%

Dietary Fiber 14.4 g57.7%

Sugars 33.2 g

Protein 46 g92.5%

Vitamin A 433.9% Vitamin C 430.2%

Calcium 44.9% Iron 86.3%

*Based on a 2000 Calorie diet

Mussels In Black Bean Sauce With Spinach Recipe