Leah Cohen demystifies the wonder of a big bowl of mussels with this 10 step recipe.
Heat up canola oil2.
Add garlic, ginger and thai chili and cook for 1-2 min on med heat3.
Add chinese sausage and cook 1 more minute4.
Add mussels and deglaze with white wine5.
Once most of the wine has evaporated add dashi and a pinch of salt6.
Cover with a lid and then cook until the mussels begin to open7.
Once the mussels are open turn the heat to very low flame and add butter8.
Season with Yuzu and more salt (if needed)9.
Pour into a dish10.
Garnish with cilantro and serve with fried Mantao buns or toasted baguette