Ponzu Mussels

Take 2 to 3 garlic cloves and slice them thin.

Stack the basil leaves and roll them and slice them very thin (chiffonade cut).

Slice fennel as thin as possible.

Slice baguette in extreme bias into strips that are ¼ inch thick.

Take mussels out of the package and rinse each one under running water. Make sure each mussel is closed or close when you give it a little squeeze.  Make sure to also remove the “beard”, if you see one.

Preheat grill and prepare the baguette strips by brushing olive oil on each one on both sides. When grill is heated, place the bread on the grill.  After a minute or so, turn the them about 45 degrees so as to get the grill marks.  Then flip and do the same to the other side.  When bread is grilled set it aside.

Heat a pan up with sesame oil.  When the oil is hot add the garlic. Cook for a minute, then add the drained mussels.  Season with sea salt and fresh black pepper. 

After a couple minutes, toss in the fennel and give it a mix. Then add the white wine and let the wine cook down for about a minute.  Then add the Ponzu.  When the mussels are mostly opened, put in the butter and cover with a lid so that the steam can help cook the rest of the mussels.

When the mussels have all opened, turn off the heat and add the baby spinach and basil chiffonade and give it a mix and let the residual heat wilt it down.  

Then transfer the mussels and broth onto a serving bowl.  Serve with the grilled bread.  Be sure to have generous amounts of bread to mop up every drop of the broth.