Beer-Steamed Mussels With Salted Black Beans
This aromatic and savory dish combines plump mussels with a flavorful blend of spices and a splash of Chinese lager-style beer. The briny mussels mingle with the warmth of ginger and garlic, complemented by the tang of lime juice and the subtle heat of red Fresno chilies. Garnished with fresh cilantro, this dish is a delightful harmony of flavors, perfect for enjoying as a main course or a first course at any gathering.
— Constant Cookbook
Ingredients
- 1 lb. mussels
- 2 to 3 red Fresno chilies
- 1 1/2 Tbs. Chinese salted black beans
- 1 Tbs. peanut oil
- 1 Tbs. minced fresh ginger
- 2 garlic cloves, minced
- 1 cup Chinese or other lager-style beer
- 1 to 2 Tbs. fresh lime juice
- Salt, to taste
- Cilantro sprigs for garnish
Instructions
- Scrub the mussels and debeard if necessary, discarding any that do not close to the touch. Slice the chilies into rings, discarding the seeds. Rinse and drain the black beans and finely chop.
- In a large sauté pan over medium-high heat, warm the oil. Add the ginger and garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add the chilies and black beans and stir for 30 seconds more.
- Add the beer and mussels and cover the pan with a tight-fitting lid. Shake the pan occasionally and check every minute, removing the mussels to a serving dish as they open. Cook until all the mussels have opened (discard any that do not open), 4 to 8 minutes.
- Stir the lime juice into the broth and season with salt. Spoon the broth and chilies over the mussels. Top with cilantro sprigs and serve immediately. Serves 2 as a main course or 4 as a first course.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Comments
No comments found.