Sake-Steamed Mussels with Ginger, Miso and Spinach

Name: Sake-Steamed Mussels with Ginger, Miso and Spinach
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby spinach leaves; 4 slices thick slices of white peasant bread; 2 Tbsps fresh ginger, very thinly sliced; 2 garlic cloves—1 left whole, 1 thinly sliced; 2 kilograms mussels, scrubbed; 59 milliliters extra-virgin olive oil, plus more for brushing; 355 milliliters dry sake; 4 servings Salt and freshly ground pepper; 1 medium shallot, minced; 4 Tbsps unsalted butter, at room temperature; 2 Tbsps white miso (Japanese fermented soybean paste)

Sake-Steamed Mussels with Ginger, Miso and Spinach

Need a pescatarian hor d'oeuvre? Sake-Steamed Mussels with Ginger, Miso and Spinach could be a tremendous recipe to try. This recipe serves 4. One portion of this dish contains around 33g of protein, 32g of fat, and a total of 649 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. A mixture of mussels, peasant bread, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Bread

Dry Seasoning Rub

Equipment you will use

Baking Sheet

In a large, deep pot, heat the 1/4 cup of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.

Ingredients you will need

Salt And Pepper

Shallot

Garlic

Ginger

Add the mussels and cook, stirring, for 1 minute.

Ingredients you will need

Mussels

Add the sake, cover and steam the mussels until they open, about 5 minutes.

Ingredients you will need

Mussels

Sake

Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.

Ingredients you will need

Mussels

Equipment you will use

Slotted Spoon

Bowl

Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.

Ingredients you will need

Mussels

Spinach

Butter

Broth

Miso

Equipment you will use

Pot

Serve the mussels with the garlic toasts.

Ingredients you will need

Mussels

Garlic

Equipment

Ingredients

Servings:

142grams

baby spinach leaves 4slices

thick slices of white peasant bread 2Tbsps

fresh ginger, very thinly sliced 2

garlic cloves—1 left whole, 1 thinly sliced 2kilograms

mussels, scrubbed 59milliliters

extra-virgin olive oil, plus more for brushing 355milliliters

dry sake 4servings

Salt and freshly ground pepper 1medium

shallot, minced 4Tbsps

unsalted butter, at room temperature 2Tbsps

white miso (Japanese fermented soybean paste)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.