Aromatic sake steamed mussels
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Incredibly fresh and fragrant, there's nothing quite like a big bowl of steaming mussels. Victoria's recipe is quick to cook and has clean and crisp Japanese flavours from Mizuno Gotoshi Sake, ginger, chilli and spring onions.
First published in 2015
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Deliciously fragrant and comforting, my aromatic sake-steamed mussels take no time to cook and also have the benefit of being cheap and sustainable. Mizuno Gotoshi Sake brings a clean, crisp note to this soothing broth, which makes an elegant starter or light main. Don’t forget to get enough crusty bread in to mop up every last drop of juice.
Ingredients
Metric
Imperial
- 1kg mussels
- 3 garlic cloves, finely sliced
- 1 piece of fresh ginger, peeled and sliced finely
- 250ml of sake, Shirataki Jozen Mizuno Gotoshi Pure Rice Wine (Ginjo)
- 1 tbsp of tamari
- 3 spring onions, finely sliced
- 1 red chilli, finely sliced (or more if liked)
- 1 handful of chopped flat-leaf parsley
- oil, for frying
SAVE RECIPE
Method
1
Clean and debeard the mussels. Tap any open ones and discard any whose shells do not close. Transfer the mussels to a bowl of salted iced water. A great tip for ensuring a grit-free dish is to scatter a handful of oats over the top of the water and set aside for 45 minutes – the mussels feed off the oats and, in feeding, expel any sand trapped inside their shells
2
In a large pan, soften the garlic in a little oil and stir through the ginger. Pour in the sake and simmer for 5 minutes before adding the tamari
3
Toss in the spring onions and chillies, followed by the mussels. Place a lid on the pan and steam for 3–5 minutes, or until the mussels have opened
4
Take the pan off the heat and scatter over the chopped parsley. Serve immediately in warmed bowls
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