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
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.
In a large, deep pot, heat the 1/4 cup of olive oil.
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.
Add the mussels and cook, stirring, for 1 minute.
Add the sake, cover and steam the mussels until they open, about 5 minutes.
Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
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.
Serve the mussels with the garlic toasts.
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.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.