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Asian Peanut Sauce Mussels

  • 10 m
  • ·
  • 4 - 6 Servings
  • ·
  • Print

Ingredients

- 4 - 6 Servings +

Directions

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

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