I was raised not far from the Pacific Ocean where fish and seafood is not only abundant, but available year round. Yet it wasn’t until I was in college with a limited food budget that I discovered mussels. These little morsels are often less expensive than any other shellfish. Taste wise, they are delicious. Nutritionally, they provide the same amount of protein- ounce for ounce- as red meat. And steaming them in the Aroma rice cooker takes just minutes.
Mussels are sold loose or in mesh bags and can be found in most markets. Commercially raised mussels are already cleaned and debearded and just need to be washed in cold water before using. Allow about 1-2 pounds per person if serving as the main course, or ¼ pound as an appetizer.
Have all ingredients prepped and ready before steaming mussels.
1 pound mussels, cleaned
2 cups water
BLACK BEAN SAUCE
2 tbsp water
1 tsp brown sugar
3 cloves of garlic, minced
1 tbsp ginger, minced
2 green onions, chopped fine
2 tbsp each red and green bell pepper, diced
½ tsp fish sauce*
1 tbsp black bean sauce*
¼ cup cilantro, chopped for garnish
*found in Asian or International food section of major grocery stores
Place the 2 cups of water in the inner pot of the Aroma Rice Cooker and set to Steam. As soon as it begins to steam, place the steam tray with the mussels into the rice cooker and close the lid. In about 6-8 minutes check to see if the mussels have opened. If none have opened, close the lid and check again at one minute intervals. Once they are open, they are done! (Discard any mussels that didn’t open.)
Remove the Steam Tray and place mussels on a serving platter or in a bowl and cover to keep warm. Discard the steaming water and clean inner pot before preparing black bean sauce.
To make the black bean sauce, set the Rice Cooker to Sauté-Then-Simmer. Add the 2 tablespoons of water with the remaining ingredients and cook while stirring, about 1- 2 minutes. Add the mussels to the pot and gently stir.
Place on a serving dish and garnish with fresh cilantro. Serve immediately.
Over to You
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