Black Bean Mussels | Rob Rainford

Yield:  6 servings

Ingredients

• 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

Directions

1. In a large skillet add all ingredients.  Using tongs or a spoon to mix.  Cover the top of pan with aluminum foil.
2. Preheat barbeque grill to 400°F/204°C or high heat.
3. Place covered mussels on grill and close lid of barbeque.
4. Let mussels steam for 2-3 minutes or until all mussels open.
5. Remove from heat and discard any unopened mussels.
6. Serve with crusty bread.