By Courtesy of Curry College, Milton, MA
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Ingredients:
3 oz. sesame oil
3 Tbsp. minced ginger
2 Tbsp. minced garlic
2.5 lbs. PEI Mussels
1/2 cup diced red pepper
1 cup white wine
sriracha hot sauce (to taste)
light soy sauce (to taste)**
4 oz. cold cubed butter
2 Tbsp. chopped scallions
1 Tbsp. toasted sesame seeds (optional)
To prepare:
1. Heat oil in sauté pan, add mussels, and cook for 20 seconds.
2. Add minced garlic and ginger, and flip mussels in the pan for 20 seconds so they are coated in the mixture.
3. Add the red pepper.
4. Deglaze the pan with wine.
5. Lace the pan with sriracha and soy sauces.
6. Add butter, scallions, and sesame seeds.
7. Add a lid to the pan to create steam to open the mussels.
**Light soy sauce is ideal to cut back on the saltiness.
Makes 2.5 pounds.
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Curry College
Milton, MA
UniqueVenues.com/CurryCollege
(617) 333.2993