• 2 tabelspoons butter
• 4 cloves garlic, thinly sliced
• 3 scallions, thinly sliced
• 1 shallot, finely diced
• 1 inch knob ginger, finely diced
• 1/ 4 cup Aji Amarillo paste
• 1/ 4 cup sake or a dry Prosecco
• 1 1/ 2 pounds mussels, beards removed, scrubbed and purged
• 1/ 3 cup unsweetened coconut cream
• 1 teaspoon toasted sesame oil
• Kosher salt, to taste

Method

• Step 1

  Melt the butter in a medium dutch oven or other heavy pot with a lid over medium-high heat.

• Step 2

  Add the garlic, scallions, shallot, and ginger to the pot and sauté until fragrant, about 3-4 minutes, stirring occasionally.

• Step 3

  Add aji amarillo paste and cook for an additional 2-3 minutes or until vegetables are tender and a golden brown fond has formed.

• Step 4

  Deglaze the pan with sake making sure to scrape any fond on the bottom of the pan. Add dashi and bring to a simmer.

• Step 5

  Once simmering, add mussels and cover immediately. Allow mussels to steam for 4-5 minutes or until they have opened. Discard any mussels that do not open.

• Step 6

  Using tongs, remove mussels from the pan and place into a serving bowl.

• Step 7

  Season the remaining liquid with coconut cream, toasted sesame oil, salt and pepper. Bring to a simmer and strain into the serving bowl over the mussels.

• Step 8

  Serve mussels with crispy garlic french fries or crusty bread!