Steamed mussels are served in the shell with a dollop of Chef Nobuyuki Matsuhisa's special onion salsa.



Ingredient Checklist


Instructions Checklist
  • Pulse the onions in a food processor until finely chopped. Transfer the onions to a strainer over the sink, and lightly press down on the onions with a rubber spatula to release any excess juices; set aside.

  • In a medium mixing bowl, whisk together the minced garlic, ginger, chile-garlic paste, vinegar, grapeseed oil, chile-garlic oil, soy sauce, and 1 teaspoon salt. Stir in the onions and parsley. Cover, and transfer to the refrigerator to chill overnight.

  • Let the salsa come to room temperature. Steam the mussels until they just open. Add just enough water to 1 cup of coarse salt to make a thick paste. Place one mussel on top of a small mound of salt to keep it balanced, and spoon a tablespoon of salsa into each of the open mussels, and serve.