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Food & Wine Recipe

Wok-Roasted Mussels

Contributed by Arnold Eric Wong

SERVINGS: 4 SERVINGS

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2 tablespoons grapeseed oil
12 garlic cloves, smashed
1 jalapeño, quartered lengthwise
2 pounds mussels, scrubbed and debearded
3 fresh bay leaves
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 cup dry white wine

Set a wok over high heat for 7 minutes. Add the oil and heat until smoking. Add the garlic and jalapeño and stir-fry until lightly golden, about 2 minutes. Add the mussels and bay leaves, season with salt and pepper and cook, stirring occasionally, until the mussels open, about 6 minutes. Add the wine and boil until reduced by half, about 2 minutes. Spoon the mussels into bowls and serve.

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