Recipes
Ingredients
1 tablespoon minced garlic
3 large shallots, sliced
1 tablespoon coarsely ground black pepper
2 pounds PEI mussels, scrubbed, bearded
1 cup TY KU sake
1/4 cup ponzu
1 large green papaya, peeled, julienned
2 tablespoons butter
Togarashi for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Directions
In a wok over high heat coated lightly with oil, stir-fry garlic, shallots, and black pepper; add mussels and season. Deglaze with sake and cover to open mussels. When mussels are starting to open, add ponzu, green papaya and butter. Cover for about 30 seconds to allow flavors to meld. Serve in a large bowl and garnish with togarashi.
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