GOLDEN VALLEY, Minn.--  Chef Patrick Atanalian from Sanctuary stopped by our kitchen today to show us how to make one of the restaurant's popular dishes--tuna tartare--and he shared their mussels recipe.

For more delicious selections, stop by Sanctuary.  It's located at 903 Washington Avenue South in Minneapolis.  For more information, call 612-339-5058 or visit www.sanctuaryminneapolis.com.

Chef Patrick Atanalian's Mussels

2 lbs. of mussels "p.i.e. or blue hills or Mediterranean"
1 bunch of green onions sliced
1 cup white wine
1 cup water
5 garlic cloves chopped
½ bunch cilantro chopped
Harissa* sauce to taste
Salt to taste
2 TBSP butter

*Harissa sauce is a spicy Moroccan sauce you can buy at a gourmet food store.

Directions:

Put the mussels in a deep sauté pan. Add all the ingredients except the last three. Cover and cook (steam) over high heat. When the mussels open, finish with the rest of the ingredients. Make sure you taste for salt and add harissa sauce to your own taste. When the butter is melted you are done cooking.

Enjoy with bread and a nice wine!

Serves 4.