P.E.I. Mussels and Chinese Sausage


		P.E.I. MUSSELS AND CHINESE SAUSAGE Serves 4 2 pounds of P.E.I. mussels, cleaned and debearded 2 each Lapchong or Maple sweet breakfast sausage, cut into 1⁄4-inch bias slices 1 large jicama, peeled, sliced, julienned 1⁄2 cup Garlic-Ginger-Scallion Stir Fry Sauce Grapeseed or canola oil to cook Kosher salt and freshly ground black pepper, to taste Serve with crusty bread In a wok or sauté pan, coated lightly with oil over high heat, add the mussels and sauté until slightly opened, about 5 minutes. Add sausage and jicama, sauté for 1 minute, then add the Garlic-Ginger-Scallion Stir Fry Sauce and reduce by 50 percent. Check for flavor. Serve in a large bowl with crusty bread. Serve with: William Fevre Chablis
Garlic-Ginger-Scallion Stir Fry Sauce Bok Choy 101 P.E.I. Mussels and Chinese Sausage Chicken and Maitake Mushroom Stir Fry Michael Lomonaco’s Pecan-crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry Surf and turf comes in many incarnations—here is one more to add to your repertoire. With the traditional Portuguese dish Alentejana that features clams and pork sausage in mind, I created this one which combines fresh-from-the-ocean Prince Edward Island mussels with sweet Chinese sausage in a quick stir fry.
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Garlic-Ginger-Scallion Stir Fry Sauce