Mussel White Wine Yuzu Pot Recipe by Chef Janice Wong
Ingredients
Instructions
-
In a pot over medium heat, sauté onions with olive oil
-
Add white wine and bring it to a boil
-
Add the mussels to the pot, cover it, and steam them until they open
-
Remove the mussels, then add the butter and yuzu juice. Emulsify
-
Save the yuzu white wine juice for a glaze
-
Put them on plates and top with sauce. Serve 10 mussels per person