Ingredients
2–3 lbs mussels
- 1 small shallot
- 3–4 cloves garlic
- 1 tbsp yuzu kosho
- 1 tbsp yuzu juice
- 1/4 cup white wine or clam juice or chicken stock
- 2–4 tbsp butter
- Chopped parsley
- Toasted Baguette
- Flaky sea salt
Instructions
1
Finely chop 3–4 cloves of garlic and 1 small shallot and set aside.
2
Wash and clean the mussels.
3
In a large pan on medium-high heat, add 1–2 tbsp of butter.
4
Add in the garlic and shallot and sauté until fragrant.
5
Add in 1 tbsp (or more) yuzu kosho and sauté for 15–30 seconds.
6
Add mussels and cook for a few minutes.
7
Deglaze with wine, clam juice, or stock and the yuzu juice.
8
Cover and bring to a boil until mussels open.
9
Remove mussels and reduce sauce.
10
Add 1–2 tbsp butter to finish the sauce.
11
Spoon sauce over mussels and garnish with flaky salt and parsley.
12
Serve with toasted baguette for dipping.
