On Line Cookbook
Penn Cove Mussels in Spicy Black Bean-Peanut Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.