- 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
Melt the butter in a medium dutch oven or other heavy pot with a lid over medium-high heat.
Add the garlic, scallions, shallot, and ginger to the pot and sauté until fragrant, about 3-4 minutes, stirring occasionally.
Add aji amarillo paste and cook for an additional 2-3 minutes or until vegetables are tender and a golden brown fond has formed.
Deglaze the pan with sake making sure to scrape any fond on the bottom of the pan. Add dashi and bring to a simmer.
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.
Using tongs, remove mussels from the pan and place into a serving bowl.
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.
Serve mussels with crispy garlic french fries or crusty bread!