 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Greg Longphee of Calgary, Alberta, writes: Could you please provide me with the recipe for the black bean mussels served at Cilantro, here in Calgary? Ingredients:
2 lb mussels (preferably cultivated), scrubbed and beards removed |
1/4 cup diced (1/4 inch) red bell pepper |
1/4 cup diced (1/4 inch) yellow bell pepper |
1/4 cup finely chopped red onion |
1/4 cup chopped scallions (about 2) |
1 tablespoon finely chopped garlic |
1 tablespoon finely chopped peeled fresh ginger |
1 tablespoon chinese fermented black beans*, rinsed in cold water |
1 cup heavy cream |
2 tablespoons dry white wine |
1 1/2 teaspoons soy sauce |
1 1/2 teaspoons oyster sauce |
1/2 teaspoon black pepper |
Directions:
1. Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
2. *Available .
|
|