Asian Black Pepper Mussels
With Coconut Rice and Grilled Baby Artichokes*
2lbs fresh mussels
1 bunch cilantro
3 tablespoons dark soy sauce
2 tablespoons oyster sauce - made from Mushrooms really yummy!
1 lime juiced
1/4 cup palm sugar or brown sugar
2 tablespoons fresh cracked black pepper
2 tablespoons chopped garlic
2 tablespoons minced ginger - about 1 4 inch piece
3 tablespoons olive oil
2 tablespoons butter
Place mussels under cold running water for 5 minutes.
Allow to dry off on papertowels
In a bowl combine the soy, oyster sauce, lime juice, sugar and half the black pepper. Set aside
Heat the oil in a large saute pan and add garlic and ginger, don't allow to burn. cook for 2-3 mins.
Add the remaining black pepper and stir in well, then add the mussels and 1/2 cup of water. Cover with lid and allow to steam for 3 to 4 minutes, careful not to over cook, once they open they are done.
Remove any mussels that did not open. Add the soy mixture. Stir well adding the butter.
Top with fresh chopped cilantro and serve with crusty bread wedges and lime wedges.
2 cups long grain white rice - such as jasmine rice
1 can unsweetened coconut milk
1 cup of water
1 teaspoon kosher salt.
Heat water and coconut milk over medium flame until small bubbles form, stir in rice and bring to a boil. Reduce to a simmer with lid on for 15-20 minutes until cooked through. Let stand in pot for 10 minutes covered, than fluff with a fork.
*Grilled Baby Artichokes recipe is a separate post.