Greg Longphee of Calgary, Alberta, writes: "Could you please provide me with the recipe for the black bean mussels served at Cilantro, here in Calgary?"
Ingredients
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/4 cup diced (1/4 inch) red bell pepper
1/4 cup diced (1/4 inch) yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped scallions (about 2)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Chinese fermented black beans*, rinsed in cold water
1 cup heavy cream
2 tablespoons dry white wine
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
1/2 teaspoon black pepper
Directions
Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.
