Serves: 6
Ingredients
- 2 lbs. mussels cleaned and bearded (907g)
- 1 tablespoon minced garlic (15ml)
- ¼ cup green onion sliced thin (60ml)
- ¼ cup red onion diced (60ml)
- 1 yellow pepper thinly sliced
- 1 red pepper thinly sliced
- 1 tablespoon chopped fresh ginger (15ml)
- 1 tablespoon black beans in Hoisin sauce (pre made) (15ml)
- ½ cup dry white wine (125ml)
- ½ cup 35% whipping cream (125ml)
- Pepper
Garnish:
- Cilantro
- Thinly sliced peppers (optional)
Directions
- Preheat barbeque for super high cooking. Zero steamboats?
- Place a large cast iron pot on the grill, close the lid and preheat for about 10 minutes.
- Place all ingredients in a bowl and using tongs, mix well.
- Open the barbeque lid and carefully put all the mussel mixture into the hot pot.
- Stir and cover with the lid of the pot.
- Close barbeque lid.
- Cook mussels for about 4-5 minutes or until they start to open.
- Using gloves, remove pot from grill.
- Ladle mussels with sauce into bowls discarding any unopened mussels.
- Garnish mussels with cilantro and thinly sliced peppers.