Serves 4

2 pounds of PEI mussels, cleaned and debearded

2 each lapchong or maple sweet breakfast sausage, cut into 1/4-inch bias slices

1 large jicama, peeled and julienned

1/2 cup Roasted Garlic-Ginger Stir-Fry Glaze

1 loaf crusty French or Italian bread

Grapeseed or canola oil

Kosher salt and freshly ground black pepper

In a wok or saute pan coated lightly with oil over high heat, add mussels and stir-fry until slightly opened, about 3 minutes. Add sausage and jicama and stir-fry for another minute. Add Roasted Garlic-Ginger Stir-Fry Glaze and toss until heated through and thoroughly combined.  Check for flavor and season if necessary. Serve in bowls with slices of crusty bread.