Mussels and Long Beans

Mussels and Long Beans Recipe from Guam

Region / culture: Guam | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mussels and Long Beans is a delicious and nutritious dish that combines the flavors of fresh seafood with the crunchiness of long beans. This recipe is perfect for seafood lovers looking for a new and exciting way to enjoy mussels.

History

Mussels and Long Beans is a traditional dish that originated in coastal regions where mussels are abundant. The combination of mussels and long beans creates a unique and flavorful dish that has been enjoyed for generations.

Ingredients

24 mussels, shucked or in their shells
1 medium onion
0.5 large green bell pepper
1 lb (454 g) of long beans
2 cups cherry tomatoes
2 - 3 cups of water
1 can of coconut milk
red pepper flakes
salt to taste

How to prepare

Saute onions and green peppers in a small amount of oil. Add mussels, beans, and water.
Bring the mixture to a boil. Add tomatoes and cook until the mussels are done and the beans are tender.
Stir in coconut milk. Allow the broth to heat thoroughly, but do not let it come to a boil.
Add hot pepper and salt to taste.

Variations

Add diced carrots or bell peppers for extra color and flavor.
Substitute mussels with shrimp or scallops for a different seafood twist.
Use green beans or snap peas instead of long beans for a variation in texture.

Cooking Tips & Tricks

Make sure to thoroughly clean and debeard the mussels before cooking.

- Be careful not to overcook the mussels, as they can become tough and rubbery.

- Adjust the amount of red pepper flakes to suit your spice preference.

- Serve the dish with crusty bread to soak up the delicious broth.

Serving Suggestions

Serve Mussels and Long Beans with a side of steamed rice or crusty bread for a complete meal. Garnish with fresh cilantro or parsley for added flavor.

Cooking Techniques

Be sure to cook the mussels until they have opened, indicating that they are fully cooked.

- Simmer the broth gently to allow the flavors to meld together without boiling.

Ingredient Substitutions

Use chicken broth instead of water for a richer flavor.

- Substitute regular milk for coconut milk if desired.

Make Ahead Tips

Prepare the broth and vegetables ahead of time and store in the refrigerator until ready to cook. Add the mussels just before serving to ensure they are fresh and tender.

Presentation Ideas

Serve Mussels and Long Beans in individual bowls garnished with fresh herbs for a beautiful presentation. Drizzle with a swirl of coconut milk for an elegant touch.

Pairing Recommendations

Pair Mussels and Long Beans with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish. A side salad with a citrus vinaigrette would also be a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to prevent the dish from drying out.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains shellfish and coconut milk

Summary

Mussels and Long Beans is a nutrient-rich dish that is high in protein and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Mussels and Long Beans is a flavorful and nutritious dish that is perfect for seafood lovers. With a rich broth and tender mussels, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Mussels and Long Beans. It was a warm summer day, and I was visiting a small coastal village in Italy. The scent of the sea lingered in the air, mingling with the aroma of fresh herbs and vegetables. As I wandered through the bustling market, I came across a stall run by an elderly woman with weathered hands and a warm smile.

She was selling the most beautiful mussels and long beans I had ever seen. The mussels were plump and shiny, their shells glistening in the sunlight. The long beans were vibrant green and perfectly straight, with no blemishes or spots. Intrigued by the display, I struck up a conversation with the woman.

She told me that she had been cooking mussels and long beans for as long as she could remember. It was a recipe that had been passed down through generations in her family, originating from her great-grandmother who lived by the sea. She spoke of the importance of using fresh, quality ingredients and taking the time to prepare them with care and love.

Intrigued by her words, I asked if she would be willing to share the recipe with me. With a twinkle in her eye, she agreed and began to recount the steps in detail. She explained how to clean and debeard the mussels, how to blanch the long beans to retain their vibrant color, and how to infuse the dish with the flavors of garlic, white wine, and fresh herbs.

I listened intently, taking mental notes as she spoke. I could feel my excitement growing with each instruction, eager to recreate this traditional dish in my own kitchen. As she finished explaining the recipe, she handed me a small piece of paper with the ingredients and directions written in her neat script.

I thanked her profusely, feeling grateful for the opportunity to learn from someone so knowledgeable and passionate about food. I left the market that day with a bag full of mussels and long beans, as well as a newfound sense of inspiration and adventure.

When I returned home, I wasted no time in gathering the necessary ingredients and setting to work. I cleaned the mussels carefully, discarding any that were cracked or open. I blanched the long beans in boiling water for just a few minutes, then plunged them into ice water to stop the cooking process and preserve their vibrant color.

In a large pan, I sautéed garlic and shallots in olive oil until they were fragrant and golden. I added the mussels, pouring in a generous splash of white wine and allowing it to simmer and infuse the dish with its rich flavor. I tossed in the blanched long beans, along with a handful of fresh herbs and a pinch of salt and pepper.

As the mussels opened and released their briny juices, the aroma that filled my kitchen was intoxicating. I ladled the dish into a large serving bowl, garnishing it with a sprinkle of chopped parsley and a squeeze of lemon juice.

I sat down at the table and took my first bite, closing my eyes to savor the flavors that danced on my tongue. The sweetness of the mussels paired perfectly with the crispness of the long beans, while the garlic and herbs added depth and complexity to the dish.

With each bite, I felt a sense of connection to the woman I had met in the market, as well as to the generations of cooks who had come before her. I understood now why she had spoken so passionately about the importance of tradition and quality ingredients – they truly made all the difference in creating a dish that was not just a meal, but a work of art.

As I finished my meal, I knew that this recipe for Mussels and Long Beans would become a staple in my own culinary repertoire. It was a dish that spoke to my heart and soul, reminding me of the power of food to connect us to our past, our present, and each other. And for that, I would be forever grateful.