Grilled Mussels with Lime and Pepper Sauce
This recipe is a tribute to the magical pairing of Cambodian pepper and seafood.
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Cooking tools:
- Grill
- Tongs
- Pepper mill
- Citrus press
- Mixing bowl
- Chef's knife
- Cutting board
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
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