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Kettle-Seared Garlic-Pepper Mussels
- 2 tablespoons canola oil
- 6 cloves garlic, chopped
- 2 shallots, thinly sliced
- 1/2 teaspoon coarse sea salt
- 2 lb (1 kg) mussels, scrubbed and debearded
- 2 tablespoons each sugar and Asian fish sauce
- Coarsely ground pepper
- 1 red jalapeo chile, seeded and finely diced
- Fresh cilantro (fresh coriander) sprigs for garnish
Directions:View on Epicurious
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