Pan Roasted Mussels with Korean Flavors

• 3/4 cup soybean oil
• 1/4 cup gingerroot, finely minced
• 2 Tbsp. garlic, finely minced
• Fresh black mussels, cleaned, scrubbed with beards removed
• 1 qt. sake, dry
• 1-1/2 cups A.1. Original Sauce
• 3/4 cup sherry vinegar
• 1/4 cup Korean seasoned fermented soybean paste
• 3/4 tsp. black pepper, freshly ground
• 3 cups Hot cooked Israeli couscous
• 1-1/2 cups scallions, cut diagonally into 1/4-inch pieces

1. For each portion (2 servings): Heat wok or saute pan on medium heat.
2. Add oil, ginger and garlic; saute briefly.
3. Add mussels; pan roast 1 min.
4. Stir in sake, steak sauce, vinegar, soybean paste and pepper; cover.
5. Cook until mussels are fully opened.
6. Discard any unopened mussels.
7. Pour remaining mussels into heated bowl.
8. Garnish with 1/4 cup couscous and 2 Tbsp.
9. scallions.

soybean oil, gingerroot, garlic, fresh black mussels, sake, original sauce, sherry vinegar, korean, black pepper, couscous, scallions

Taken from www.kraftrecipes.com/recipes/pan-roasted-mussels-korean-flavors-133289.aspx (may not work)