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 jalapeño 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.