- Prep ingredients and heat a large wok over a high flame.
- Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too).
- Add black bean garlic sauce & garlic confit. Cook until liquid has been reduced by half. Stir in tomatoes & butter.
- Correct seasoning and serve immediately.
~ The Village at Grand Traverse Commons