2 T oil
1 T Ready-Set-Serve Peeled Garlic, minced
1 T shallot, minced
1 tsp. fresh ginger, minced
12 black mussels, cleaned
1/2 C white wine
1/2 vegetable stock
Pinch of red pepper flakes
1/4 C low sodium soy sauce
1 tsp. sesame oil
1 C seaweed
Edible petals and herbs, to garnish
Saute garlic, shallot, and ginger in oil until just soft. Deglaze wine and stock. Add mussels and steam on high heat with lid on pan, approximately five minutes. When mussel shells have opened, remove from heat.
Combine red pepper, soy sauce, and sesame oil.
To plate, arrange three mussels per person. Top with sesame-soy sauce, seaweed, edible petals, and herbs.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.