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Tamron’s Tuesday Trend for Food. Mussels and a clambake.
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    • 3 tablespoons canola oil
    • ¼ cup Chinese sausage
    • 1 tablespoon ginger
    • 1 tablespoon garlic
    • 1 teaspoon red Thai chili
    • 1 pound mussels
    • ¼ cup white wine
    • ½ cup dashi
    • 3 Tablespoons unsalted butter
    • 1 Tablespoon Yuzu juice
    • Handful of cilantro leaves
    • kosher salt to taste


1. Heat up canola oil

2. Add garlic, ginger and thai chili and cook for 1-2 min on med heat

3. Add chinese sausage and cook 1 more minute

4. Add mussels and deglaze with white wine

5. Once most of the wine has evaporated add dashi and a pinch of salt

6. Cover with a lid and then cook until the mussels begin to open

7. Once the mussels are open turn the heat to very low flame and add butter

8. Season with Yuzu and more salt (if needed)

9. Pour into a dish

10. Garnish with cilantro and serve with fried Mantao buns or toasted baguette