Name: A Study in Sushi (Mussels)
Yield: 100 servings
Cuisine: Japanese
Ingredients: 4 LB MUSSELS MAINE IN SHELL (BLOUNT) (Open and clean mussels - remove mussel meat.); 2 LB SHRIMP - IQF P&D 31/40 (diced); 1 LB ONIONS - RED (diced); 1 LB PEPPERS - GREEN MED (diced); 1 LB PEPPERS - RED MED (diced); 1 LB PEPPERS - YELLOW (diced); 8 EA LEMONS (juice); 8 EA LIMES (juice); 0.1 QT VINEGAR - RICE WINE (for Mussels); 0.1 LB HIJIKI SEAWEED (Garnish with hijiki seaweed); 0.25 LB ONIONS - GREEN SCALLION (spring onion curls); 3 OZ PEA YELLOW SHOOT (Garnish with 2 ea Yellow Pea shoots)

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A Study in Sushi (Mussels) — Formulation & Method | CuliNect