Source:

Ray's Boathouse, Seattle, Washington

Serves/Makes:6

Ingredients

• 2 lbs (.9 kg) Penn Cove mussels, washed and debearded
• 2 cups (475 ml) dry white wine
• 1/4 cup (60 ml) chinese fermented black beans
• 2 tbsp (30 ml) finely chopped fresh ginger
• 2 tsp (10 ml) minced garlic
• 1 orange, zested
• 1 tsp (5 ml) chili paste with garlic (adjust to taste)
• 1/4 cup (60 ml) peanut butter
• 1/4 cup (60 ml) butter
• 1 tomato, peeled, seeded, and diced
• 1/2 bunch cilantro, stems removed, chopped
• 1/4 cup (60 ml) roasted peanuts

Preparation

• Place mussels in a very large saute pan. Cover with white wine and sprinkle with black beans, ginger, garlic, and orange zest. Reserve some zest for garnish.
• Cover tightly and cook over high heat until mussels open.
• Remove mussels from pan and arrange in a serving dish, and keep warm.
• Bring liquid in the pan to a boil, add chile paste, peanut butter, and butter. Boil until slightly thickened.
• Add tomato, cilantro, and peanuts, and boil for 30 seconds longer.
• Pour sauce over mussels.
• Garnish with extra orange zest.

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