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Penn Cove Mussels in Spicy Black Bean-Peanut Sauce
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Ray's Boathouse, Seattle, Washington


  • 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
  • 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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