Asian Peanut Sauce Mussels
Number of Servings: 4-6
5 lbs (2.25 kg) PEI Mussels
1/2 cup (125 mL) white wine
1/4 cup (60 mL) peanut butter
1 tbsp (15 mL) sodium-reduced soy sauce
2 green onions, thinly sliced
2 tsp (10 mL) toasted sesame oil
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot, whisk together the wine, peanut butter and soy sauce.
- Add the mussels, stir to coat and cover with a lid. Turn the heat to medium-high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Stir in the green onions and sesame oil until evenly coated. This recipe can also be served over steamed rice.