Ginger-Scallion Steamed Mussels Fillet

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the steamed mussels, and cook until deeply browned and aromatic.
4. Fold in the lemon and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.