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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Beer-Steamed Mussels with Salted Black Beans

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Beer-Steamed Mussels with Salted Black Beans Empty Beer-Steamed Mussels with Salted Black Beans

    Post by Lobo Tue 02 Feb 2016, 12:35 am

    Beer-Steamed Mussels with Salted Black Beans Img85l
    Beer-Steamed Mussels with Salted Black Beans


    In this recipe, mussels steam in a fragrant broth of ginger, chilies and light beer, flavored with Chinese salted black beans. Mussels are an excellent source of minerals, especially selenium and zinc, and are also high in folate. If you like, serve the mussels with rice noodles or cellophane noodles.





    • 147

    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

    Beer-Steamed Mussels with Salted Black Beans Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    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 Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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