Blackbean Mussels | Matt Dunigan

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

1. Preheat barbeque for super high cooking. Zero steamboats?
2. Place a large cast iron pot on the grill, close the lid and preheat for about 10 minutes.
3. Place all ingredients in a bowl and using tongs, mix well.
4. Open the barbeque lid and carefully put all the mussel mixture into the hot pot.
5. Stir and cover with the lid of the pot.
6. Close barbeque lid.
7. Cook mussels for about 4-5 minutes or until they start to open.
8. Using gloves, remove pot from grill.
9. Ladle mussels with sauce into bowls discarding any unopened mussels.
10. Garnish mussels with cilantro and thinly sliced peppers.