Aromatic sake steamed mussels

Aromatic sake steamed mussels



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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.

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