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Simply Ming One-Pot Meals
by Ming Tsai

Apples may seem an odd mate for mussels, but the pairing is inspired, if I say so myself. The apples' tart-sweetness plays beautifully against the sweetness of the mussels—and sake, which can have a faint apple nuance, furthers the flavor-play. Black pepper, generously included, adds resonance. This is another quick dish.
Serves 4


· 2 tablespoons grapeseed or canola oil
· 1 tablespoon minced garlic
· 3 large shallots, sliced thin
· 1 tablespoon coarsely ground black pepper
· 2 pounds mussels, preferably Prince Edward Island, cleaned and beards removed
· Kosher salt and freshly ground black pepper
· 1/2 cup sake
· 2 Granny Smith apples, unpeeled, cored, and cut into fine strips
· 4 tablespoons (1/2 stick) unsalted butter
· Pinches of togarashi or other hot pepper, for garnish


1. Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, shallots and coarse black pepper and stir-fry for 30 seconds. Add the mussels, and season with salt and pepper. Add the sake, deglaze, and cover the wok. When the mussels have begun to open, after about 3 minutes, add the apples and butter. (Discard any mussels that haven't opened.)

2. Continue to cook until the flavors have combined, about 2 minutes. Adjust the seasoning, if necessary. Transfer to a large serving bowl, sprinkle with the togarashi, and serve.

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