Jacques Pépin’s Mussels in Hot Sauce | Experience Life
This quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.
Ingredients
- 2 pounds mussels (about 30), full and heavy
- 1/4 cup dry white wine
- 2 tsp. Sriracha or other hot sauce
- 1 tbs. olive oil
- 2 tsp. toasted sesame oil
- 1 tbs. dark soy sauce
- 1 tsp. potato starch, dissolved in 2 tbs. water
- 1/3 cup coarsely chopped cilantro
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