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Black Bean Garlic Sauce Steamed Mussels with a Steamed Bun

Prep Time:3 Hours
Cook Time:25 Minutes

Nutritional Information

A spicy and savory seafood dish, served with a Chinese steamed bun to soak up the delicious broth.


  • For the Steamed Bun:
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup warm water
  • 3/4 teaspoon instant dry yeast
  • 1 3/4 cups all purpose flour
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon baking powder
  • For the Mussels:
  • 5 1/2 pounds mussels
  • 2 1/2 tablespoons vegetable oil
  • 3/4 teaspoon ginger, grated
  • 5 each green onions, fine chop
  • 2 each red chili (your choice), fine chop
  • 2 1/2 tablespoons soy sauce
  • 2 1/2 tablespoons Shaoxing rice wine
  • 5 tablespoons black bean garlic sauce
  • 10 tablespoons chicken stock


  • 1. For the Steamed Bun:
  • 2. Dissolve the sugar in the water, then add the yeast. Stir lightly, then set aside for 10 minutes, or until foamy.
  • 3. Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients to a rough dough. Turn the mixture out onto a lightly floured surface and knead for 8 - 10 minutes, or until the dough is smooth and elastic. If it is very sticky, knead in a little more flour - the dough should be soft.
  • 4. Lightly grease a bowl with oil. Place the dough in the bowl and turn it so all sides of the dough are coated. Cover the bowl with a damp cloth and set aside to rise in a draft-free place for 3 hours.
  • 5. Uncover the dough, punch it down, and turn it out onto a lightly floured surface. Flatten the dough and make a well in the center. Place the baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately
  • 6. Evenly portion the dough into 10 pieces and roll each piece out into a ball. Place the dough balls onto a baking sheet and slightly flatten. Cover with plastic wrap and let rise for 15 minutes.
  • 7. Preheat EGG to 375 degrees F, using indirect heat and the plate setter with the feet up.
  • 8. Using a stainless steel colander and a stainless steel bowl that the colander can sit on top of, fill the stainless steel bowl 1/4 full of water. Place the colander on top and preheat on the EGG.
  • 9. Lightly spray the colander with pan spray and working in batches, steam buns for 15 minutes, or until the rolls are light and springy. Keep the rolls covered until you are ready to serve them.
  • 10. For the Mussels:
  • 11. Preheat EGG to 350 degrees F, using indirect heat and a stainless steel grate. Preheat a large cast iron Dutch oven.
  • 12. Scrub the mussels, remove any beards, and throw away any that do not close when tapped on the work surface.
  • 13. Add the oil to the Dutch oven and heat. Add the garlic, ginger, green onions and chilies. Cook 2-3 minutes, stirring occassionally. Add the remaining ingredients and blend well. Add the mussels and cook 10-15 minutes, stir to make sure all the mussles have opened up. Remove from the EGG. Serve mussels hot with the liquid and with a steamed bun.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828