BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
20 min
- Heat a large pot over medium heat. Add the olive oil and butter. When the butter has melted, add the scallions and cook, stirring, 1 minute. Add the garlic and cook for 30 to 40 seconds. Add the chile flakes and give several stirs.
- Add the wine, Kayanoya Original Vegetable Stock Powder and the mussels. Give several gentle stirs, cover the pot with the tight fitting lid and bring it to a boil. Turn the heat to medium and cook the mussels until they are open or about 5 minutes.
- Divide and serve the mussels in two large pasta bowls. Garnish the bowls with the sliced scallion green. Serve two large empty bowls to each diner for discarding the shells.
