Soy Infused Mussels, Sweet Peas, Basil-marinated Tofu topped with Emily G’s Fig Jam



  • Basil-Marinated Tofu:
  • 1ea tofu block
  • 1ea tomato
  • 1ea garlic clove
  • 1 oz. soy sauce (low sodium)
  • 1/4 oz. basil
  • 1/8 tea. salt
  • 1/8 tea. pepper
  • Soy Sauce Mussels:
  • 1 lb. mussels
  • 1.5 T butter
  • 1 T olive oil
  • 1 oz. parsley (rough chop)
  • 1 T garlic (sliced)
  • 1 T ginger (minced)
  • 1ea onion (julienned)
  • 2 cups white wine
  • ½ cup soy sauce (low sodium)
  • 1 tea. chili pepper flakes
  • 1 T olive oil
  • Pea Saute:
  • 1ea shallot (julienned)
  • ½ cup English peas (blanched)
  • 2 oz. bok choy (cleaned)
  • 1 tea. toasted sesame seeds
  • 1 tea. pickled ginger (chopped, use fresh if cant find)
  • 1 tea. cilantro (rough chop)
  • 1 oz. soy mussels (shelled)
  • 2 oz. marinated tofu
  • 1 tea. Emily G’s (or other) fig jam

Every week a chef is given a key ingredient to feature at the Morningside Market and Chef Duane Nutter whipped up a dish with Emily G’s fig jam, soy mussels, basil marinated tofu as well as other farm fresh vegetables and herbs to compliment the incredibly sweet and tender English peas from Cimino Farms.  I am sure he appreciated working with such a versatile vegetable unlike the ones found in the Mystery Basket on Food Network’s Chopped.


Chef Duane Nutter, the gentle giant who also moonlights as a comedian is known for his innovative twists on traditional dishes.  He calls his cuisine “southern-national,” a fusion of southern food from his hometown of Louisiana and fresh international fare found in Seattle and around the world. Duane is the executive chef of One Flew South located in Concourse E of Hartsfield Jackson Airport; the first truly upscale restaurant in one of the busiest airports where passengers from all over the world can experience his culinary marvels.

Several Atlantans buy cheap airline tickets just to dine at his restaurant.  These supporters felt he could entertain the lively crowd at The Morningside Market and he did not disappoint.  The lucky guests at the demo raved about the sweetness of the peas and how the ingredients paired so beautifully together.  Unfortunately, I was home with the stomach bug which is going around my daughter’s school and missed tasting the dish.  It looks like I need to plan a trip this summer and drop by One Flew South beforehand for a taste and see the calm forest atmosphere with knifes chained to the table for security precautions.


1) Basil-Marinated Tofu- Open the pack of tofu and pour liquid from the pack directly into your blender. Cut tofu into 6 squares and place in a non-reactive dish. Add tomato, soy sauce, basil, garlic, salt and pepper to the blender with the tofu liquid and blend till smooth. Pour this marinade over the tofu and let set over night or a minimum of 4 hours.


2) Soy Mussels- Wash/ clean mussels and remove beard. In a large pot, add butter and olive oil, as butter starts to melt, add onions, garlic, ginger and pepper flakes. Then add mussels, white wine, soy sauce and parsley. Cook covered at a moderate high heat for approximately 5 minutes. Pour off broth and reserve, then remove mussels from their shells and reserve until ready to put the whole dish together.

3) Pea Sauté- In a large sauté pan on medium heat add oil, shallots, pickled ginger, bok choy. After a 1-2 minutes add the peas, shelled mussels, sesame seeds, cilantro, mussels and some of the reserved broth. Salt and Pepper at this point. Ready to serve.


4) To Plate- Place your tofu in your bowl. Spoon your pea sauté with mussels around your tofu. Then garnish the top of the tofu with the fig jam and some pea shoots. Enjoy!


Recipe provided by Chef Duane Nutter for the Morningside Market Chef Series. Photos provided by TC Brodnax.



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