INGREDIENTS

For the Mussels
1 lb. Canadian Cove mussels
1 Tbs. chopped shallots
1 cup white wine
2 Tbs. butter
1 tsp. chopped garlic

For the Aioli
1 cup mayonnaise
1 Tbs. fresh lime juice
4 Tbs. breadcrumbs
1 Tbs. chipped fresh cilantro
1/4 cup reserved mussel broth, chilled1 Tbs. pickled sushi ginger, chopped
1 tsp. minced garlic
2 tsp. Wasabi powder
1 Tbs. rice wine vinegar
2 tsp. sesame seeds

DIRECTIONS
For the Mussels: Melt butter in heavy sauce pan over medium-high heat. Add garlic, shallots, mussels and white wine. Cover pot and steam until mussels are just starting to open (3-4 minutes). Immediately remove pan from heat. Remove mussels from shells, reserving half of the shells and 1/4 cup of the broth. Place picked mussels back into reserved shells, cover with plastic wrap and refrigerate. For the Aioli: Dissolve the Wasabi powder into the lime juice, vinegar and reserved broth. Whisk in the remaining ingredients and blend well. Season to taste with salt and pepper. Assembly: Preheat broiler. Place about 1 Tbs. of aioli mixture on chilled mussel in half shell. Broil until slightly browned (2-3 minutes). Remove from oven, garnish and serve.