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Sake Steamed Mussels with Ginger, Miso and Spinach

Ingredients

  • Sake Steamed Mussels with Ginger, Miso and Spinach
  • Ingredients
  • 4 thick slices of white peasant bread
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 garlic cloves—1 left whole, 1 thinly sliced
  • 1 medium shallot, minced
  • 2 Tbs fresh ginger, very thinly sliced
  • Salt and freshly ground pepper
  • 4 lbs mussels, scrubbed
  • 1 1/2 cups dry sake
  • 4 Tbs unsalted butter, at room temperature
  • 2 Tbs white miso (Japanese fermented soybean paste)
  • 5 oz baby spinach leaves
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Summary

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Sake Steamed Mussels with Ginger, Miso and Spinach

Publisher of: blythesblog.com
 

Recipe Summary & Steps

I love making mussels different ways - this one is one of my new favorites! Here are a few other ways - Mussels in White Wine, Louisiana Mussel "Sauce Piquante".

Sake Steamed Mussels with Ginger, Miso and Spinach

  • Sake Steamed Mussels with Ginger, Miso and Spinach
  • Ingredients
  • 4 thick slices of white peasant bread
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 garlic cloves—1 left whole, 1 thinly sliced
  • 1 medium shallot, minced
  • 2 Tbs fresh ginger, very thinly sliced
  • Salt and freshly ground pepper
  • 4 lbs mussels, scrubbed
  • 1 1/2 cups dry sake
  • 4 Tbs unsalted butter, at room temperature
  • 2 Tbs white miso (Japanese fermented soybean paste)
  • 5 oz baby spinach leaves

Instructions

Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.

In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the sake, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.

Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.

2.5

http://blythesblog.com/?p=14302

Follow these topics: Japan, Japanese recipes, Seafood

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