Black Bean Mussels

• 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

1. 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.
2. *Available at adrianascaravan.com.

mussels, red bell pepper, yellow bell pepper, red onion, scallions, garlic, fresh ginger, black beans, heavy cream, white wine, soy sauce, oyster sauce, black pepper

Taken from www.epicurious.com/recipes/food/views/black-bean-mussels-232780 (may not work)