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Aromatic sake steamed mussels

by Victoria Glass
Aromatic sake steamed mussels

Aromatic sake steamed mussels

PT25M

PT45M

 
 

Why not try?

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.

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
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4
Take the pan off the heat and scatter over the chopped parsley. Serve immediately in warmed bowls

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