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Wok-Roasted Mussels

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  1. 2 tablespoons grapeseed oil
  2. 12 garlic cloves, smashed
  3. 1 jalapeño, quartered lengthwise
  4. 2 pounds mussels, scrubbed and debearded
  5. 3 fresh bay leaves
  6. 1 teaspoon sea salt
  7. 1/2 teaspoon cracked black pepper
  8. 1/2 cup dry white wine
  1. 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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