Aromatic sake steamed mussels
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.
Ingredients
- 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
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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Aromatic sake steamed mussels
