Big John's Jalapeno Ginger Mussels

You like Southwestern? You like Japanese? You like NE shellfish? Can you say Fusion?

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs mussels, cleaned and de-bearded
• 2  tablespoons ginger, finely chopped
• 1  cup scallion, finely chopped
• 2  cloves garlic, minced
• 2  teaspoons black pepper
• 1  teaspoon cayenne pepper
• 4  whole  jalapeno peppers, seeds and membrane removed,minced
• 2  tablespoons  sesame oil
• 1⁄2 cup rice vinegar
• 1⁄4 cup tamari soy sauce
• 1  cup rice wine (Japanese Saké)

Directions

1. Combine all ingredients except mussels.
2. Mix well and refrigerate 20 minutes.
3. Put mussels in a hot sauté pan, add ginger mix, toss and cover.
4. Cook until the mussels open (about 3-5 minutes).
5. serve immediately.