My default method of cooking mussels has always been the French way–with white wine, garlic, shallots, olive oil, lemon, and parsley. Simple and delicious, this dish paired with some French bread, to sop up the flavorful liquid, and maybe a green salad makes for a tasty, satisfying meal. Of course, I’ve had mussels prepared the Asian way, as well, but I always considered them just a bit too complicated. That is, until I discovered this new recipe for Mussels with Black Bean and Coriander. Coriander, of course, is another word for cilantro, a herb that smacks of freshness and flavor. When mashed up, the black beans add a saltiness and texture to this dish that is balanced by the acidity of the lime juice and the sweetness of the sugar. Throw in some ginger and garlic for added flavor, and the cilantro leaves at the end, and you have what amounts to my new favorite way of preparing mussels.
The Recipe
2 lbs. mussels
1 tablespoon peanut oil
2 tablespoons canned, salted black beans, rinsed and mashed
2 cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 long fresh red chilies, finely chopped
1 tablespoon fresh cilantro roots, finely chopped
¼ cup Chinese rice wine or dry sherry
2 tablespoons lime juice
2 teaspoons sugar
½ cup fresh cilantro leaves, roughly chopped
1.) Scrub the mussels with a stiff brush to remove any dirt or grit. Remove any beards. Discard any open mussels that don’t close when tapped.
2.) Heat oil in a large, deep lidded pan. Add black beans, garlic, ginger, chili, and coriander root and cook cook over low heat for 2-3 minutes, until fragrant.
3.) Add wine and increase heat to high. Add half the mussels in a single layer and cover with tight fitting lid. Cook for 2-3 minutes or until the mussels have just opened. Discard any that do not open. Remove from pan and repeat with the remaining mussels.
4.) Transfer the mussels to a serving dish leaving the cooking liquid in the pan. Add the lime juice, sugar, and coriander leaves to the pan and cook for 30 seconds. Pour the sauce over the mussels and serve immediately with rice.
Serves 4
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Paneer
Looks delicious! Your black beans, are they the type found in Cuban cuisine or something different?
Looks yummy — will check out other recipes as this will need to wait till I find the mussels:-)
sounds lovely but my default for mussels is teesryo from Goa
try it- you;ll like it!!
TEESRYO
1 kg clams or mussels
3 tablespoons oil
4-6 cloves garlic, chopped
5 cm piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chilli peppers, seeded and chopped
1/2 teaspoons turmeric
1 tablespoons ground coriander
1/2 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less) **
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves
Heat the oil and fry the chopped garlic, ginger, onion, and chilli peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams. Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander.
**Fresh coconut can be hard to source and I certainly didnt have any when I was in the US, I changed the recipe slightly by adding a small can of coconut milk just prior to adding the clams which gave me a deliciously soupy broth that was ideal for serving with rice.
Serve with rice and cucumber slices dressed with a little lemon and salt.
Thanks, Robyn. Sounds good. I will have to try this.
Skiz