Recipe Source: Sweet, Savory, Spicy by Sarah Tiong ($25.00, Page Street Publishing Co, 2020)
This recipe is a tribute to the magical pairing of Cambodian pepper and seafood.
Cook Time: 2-5 minutes
Ingredients
- 4 tbsp black peppercorns, toasted and finely ground
- 2 tsp salt
- 2 tsp brown sugar
- 1/2 cup fresh lime juice
- 2 lbs fresh mussels in the shells, cleaned
- 1 to 2 Tbsp oil (rice bran, canola or grapeseed)
- Thinly sliced fresh cilantro leaves, as needed
Directions
- Preheat the grill to high heat (450 to 475°F).
- In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
- Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
- Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
- While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.
Notes
- Always ensure your mussels are fresh before cooking by asking your fishmonger, and making sure there are no offensive smells or broken shells.
- The mussels can be replaced with clams or other shellfish. The sauce works beautifully with most seafood!
Nutrition Info
Made with grapeseed oil: 253 Calories, 27 g Protein, 64 mg Cholesterol, 12 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 0 g Fiber, 10 g Total fat (1 g sat), 650 mg Sodium, ★★★★★ Vitamin B12, Iron, Phosphorus, [nut3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Zinc, ★★ Vitamin B3 (niacin), Folate, ★ Vitamin A, Vitamin B6, Vitamin E, Magnesium, Potassium
