Big John's Jalapeno Ginger Mussels |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You like Southwestern? You like Japanese? You like NE shellfish? Can you say Fusion? Ingredients:
2 lbs mussels, cleaned and de-bearded |
2 tablespoons ginger, finely chopped |
1 cup scallion, finely chopped |
2 cloves garlic, minced |
2 teaspoons black pepper |
1 teaspoon cayenne pepper |
4 whole jalapeno peppers, seeds and membrane removed,minced |
2 tablespoons sesame oil |
1/2 cup rice vinegar |
1/4 cup tamari soy sauce |
1 cup rice wine (japanese saké) |
Directions:
1. Combine all ingredients except mussels.
2. Mix well and refrigerate 20 minutes.
3. Put mussels in a hot sauté pan, add ginger mix, toss and cover.
4. Cook until the mussels open (about 3-5 minutes).
5. serve immediately.
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