BLACK BEAN MUSSELS
BLACK BEAN MUSSELS
2 tablespoons black bean garlic sauce (30ml)
1 tablespoon Soya sauce (15ml)
1 tablespoon oyster sauce (15ml)
4 green onions, chopped
½ cup red onions, chopped (125ml)
1 teaspoon garlic, minced (5ml)
1 teaspoon ginger, grated (5ml)
½ cup red pepper, sliced (125ml)
½ cup 35 % cream (125ml)
¼ cup white wine (60ml)
2 pounds mussels, fresh cleaned and de-bearded
In a large skillet add all ingredients. Using tongs or a spoon, mix to combine. Cover the top of pan with aluminum foil.
Preheat barbeque grill to 400°F/204°C or high heat.
Place covered mussels on grill and close lid of barbeque.
Let mussels steam for 2-3 minutes or until all mussels open.
Remove from heat and discard any unopened mussels.
Serve with crusty bread.
Yield: 6 servings
2 tablespoons black bean garlic sauce (30ml)
1 tablespoon Soya sauce (15ml)
1 tablespoon oyster sauce (15ml)
4 green onions, chopped
½ cup red onions, chopped (125ml)
1 teaspoon garlic, minced (5ml)
1 teaspoon ginger, grated (5ml)
½ cup red pepper, sliced (125ml)
½ cup 35 % cream (125ml)
¼ cup white wine (60ml)
2 pounds mussels, fresh cleaned and de-bearded
In a large skillet add all ingredients. Using tongs or a spoon, mix to combine. Cover the top of pan with aluminum foil.
Preheat barbeque grill to 400°F/204°C or high heat.
Place covered mussels on grill and close lid of barbeque.
Let mussels steam for 2-3 minutes or until all mussels open.
Remove from heat and discard any unopened mussels.
Serve with crusty bread.
Yield: 6 servings
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