This dish of stuffed green mussels was created by Phat (Pat) Chau for the December 2010 Deep Plate exercise.
Chau, a former culinary student in Scottsdale, Arizona, created his stuffed green mussel dish on watercress that was tossed in a rise wine vinaigrette over wasabi tartar sauce.
For his second dish, he offered apple martini steamed green mussels. Both were served on the Inspiration collection from Tafelstern.
Take your own inspiration. Check out the Bauscher Hepp Design Guide to discover Inspiration from Tafelstern and much more.
