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Sake Steamed Mussels With Garlic And Ginger

Western.Chefs's picture
Ingredients
  Fresh mussels 3 Pound (Buy The Shells Are Closed)
  Sake 3 Cup (48 tbs) (Japanese Style Rice Wine)
  Garlic heads 2 Clove (10 gm), cloves separated and minced
  Ginger root 3 Inch, peeled and minced (1 Piece)
  Ground coriander 1 Tablespoon
  Coarsely ground black pepper 2 Teaspoon
Directions

Scrub the mussels with a stiff brush, removing the beards and any sand or grit.
Soak in cold water for 1 hour and drain before cooking.
Place the sake, garlic, ginger, coriander, and black pepper in a very large, shallow saucepan.
Bring to a boil over high heat and cook for 5 minutes, stirring frequently.
Add the mussels and return to a boil.
Reduce the heat to moderate, cover, and cook for 4 to 6 minutes or until most of the mussels have opened.
Remove the opened mussels and place in a serving bowl.
Cover and cook the remaining mussels for 2 minutes.
Add the opened mussels to the serving bowl, discarding any unopened mussels.
Spoon the cooking liquid over the mussels, and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
3

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