This simple yet elegant recipe for mussels comes together in just one pan with a rich, savory sauce made from shaoxing wine, mussel broth, yellow soybean paste, and butter. If you like miso soup or Korean soybean paste stew (doenjang-jjigae), you’re sure to love this Chinese-American take on mussels.
How to clean mussels
If you purchase mussels from the store they are ready to cook immediately. Cultivated mussels come de-bearded and purged of any sand. Quality mussels should not smell fishy, they should smell like the ocean, if anything at all. If any mussels are are open tap the shells together and discard if they the shells do not close.
If you foraged the mussels yourself, make sure to purge the mussels of any grit and sand. Add 3% salt to a bowl of cold, clean water and add your mussels. Allow the mussels to sit in the solution for 1-2 hours to filter. You may also want to scrub the shells or use a paring knife to scrape off any seaweed and barnacles. Barnacles may look unappealing, however they are not harmful so don’t fret if you miss any.
How to cook mussels
The easiest way to cook mussels is on the stovetop. Add the mussels to a pot with a flavorful liquid, like stock or wine, and let them steam for 5 minutes. Mussels will open their shells once cooked, revealing the tender meat inside. Discard any mussels that don’t open, indicating they were dead from the start and not safe to eat.
What is Chinese yellow soybean sauce?
Chinese yellow soybean sauce also known as huangdoujiang (黄豆酱), is a fermented condiment used primarily in Northern Chinese cuisine. Whole soybeans are fermented with salt to create a funky, umami condiment. The flavor of yellow soybean sauce is more pungent than Japanese miso, which may be fermented from rice or other grains. This style of sauce is similar to Korean doenjang, which makes a good substitute in this recipe. If doenjang is also hard to source, use double the quantity of miso.
Mussels in Soybean Butter Sauce
Ingredients
- 2 tbsp oil
- 2 scallion whites rough chop
- 2 scallion greens thinly sliced
- 2 cloves garlic smashed
- 1 tbsp Chinese yellow soybean paste sub Korean doenjang or miso
- 1/4 cup shaoxing wine sub beer or dry sherry
- 1/2 cup water
- 1 lb mussels
- 2 tbsp butter cold
Instructions
- Heat 2 tbsp oil in a large saucepan or wok on medium heat. Add scallion whites and cook for 30 minute until they begin to turn translucent. Add 2 cloves garlic and 1 tbsp soybean paste, cook for 1 minute more.
- Add 1/4 cup shaoxing wine, 1/2 cup water, and mussels. Stir to briefly coat mussels, cover and steam for 5 minutes or until mussels open. Uncover and set mussels aside on a plate, discarding any that are closed, leaving liquid in the pan.
- Reduce heat to low and add 2 tbsp butter. Stir continuously until butter is emulsified and a glossy sauce forms. Pour sauce over the mussels and garnish with the scallion greens. Serve with rice or crusty toasted bread.
