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.
