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Ginger Mussels


Serving Size : 2

1 lb mussels, debearded
6 tablespoon ginger, finely chopped
3 c scallions, finely chopped
6 cloves garlic, minced
1 tablespoon black pepper
10 jalapeno chile peppers, seeded, minced
1/2 c sesame oil
2 1/4 c rice vinegar
1 c soy sauce
4 1/2 c sake

Combine all ginger mussel mix items.

Toss mussels in hot sauté pan. Add the ginger mix. Cover. Cook for 5 minutes (discard any mussels that didn't open). Transfer to bowl and Serve immediately.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.