Green-lipped mussels with black bean, chilli and ginger

Larger and meatier than their black-shelled cousins, New Zealand green-lipped mussels are prized for their mild brininess and sweet flavour. This makes them a perfect pair for this punchy Chinese-inspired sauce. Coming together hot and fast, this dish is ideal for a fast-paced service.



  • 1kg Seafrost New Zealand green-lipped mussels (152310 or 152311), defrosted
  • 70ml peanut oil
  • 2 ½ tablespoons doubanjiang
  • 2-3 red chillies, thinly sliced
  • 1 dried red chilli
  • 1 ½ teaspoons coriander seeds, crushed
  • 4-5 cloves garlic, finely chopped
  • 3cm ginger, peeled and grated
  • 3 tablespoons finely chopped coriander root
  • 80ml Cheongju
  • 250ml fennel and ginger stock
  • 1 tablespoon black beans, lightly squashed
  • 40ml low salt soy sauce

To serve

  • Handful coriander leaves
  • Rice or youtiao (fried Chinese breadsticks)

Native to coastal New Zealand, green-lipped mussels have been a central feature in Māori cuisine for centuries and remain deeply enmeshed with their cultural traditions. Proven health benefits, such as anti-inflammatory properties from high levels of Omega-3 and high protein content, have made them the darling of the wellness industry.

Their sweet, briny flavour is a favourite with chefs around the world. Sustainably farmed since the 1970s, the industry has grown exponentially and is now the country’s main aquaculture export.


Clean the mussels by scraping the outside of the shell with a butter knife to clear any barnacles or other attachments. Check the mussels for any of the byssal threads/beards and remove. Cover the mussels and set aside in the cool room until ready to serve.

Add the oil to a hot wok before adding the doubanjiang. Fry for a few seconds. Add the sliced chilli, whole dried chilli, crushed coriander seeds, garlic, ginger and chopped coriander root. Continue frying until fragrant aromas arise.

Add the Cheongju before pouring in the stock, then add the black beans and soy sauce. Simmer for a minute. Add the mussels, coat them in the sauce, then turn the heat to low and cook for about 2 minutes.

Garnish with the coriander leaves and serve with rice or youtiao.

Notes: Doubanjiang is a spicy cooking sauce and condiment made from fermented broad beans, soybeans, rice and spices, favoured in Sichuan cooking. 

Cheongju is a Korean fortified wine that is slightly sweet with an earthy umami flavour. Shaoxing or dry vermouth can also be used as substitutes.

As seen in winter 2024

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