0 Ratings
Recipe courtesy of PEI Mussels
- 2 Servings +
2 lb (1 kg) fresh PEI Mussels
2 tbsp (30 mL) vegetable oil
3 green onions, pale green and white parts only, finely sliced
2 cloves garlic, finely sliced
1 tbsp (15 mL) finely sliced ginger
1 tbsp (15 mL) miso paste
sea salt and pepper
0.75 cup cups (180 mL) sake
2 tbsp (30 mL) sesame oil
2 tbsp (30 mL) finely sliced nori
1 tsp (5 mL) black sesame seeds
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat 2 tbsp vegetable oil in a large pot over medium heat. Add most of the green onions (leave a little to garnish), garlic, ginger, miso paste and a pinch of sea salt and pepper and stir well.
Add the sake, the mussels, stir, turn on high then cover and steam until steam comes out from under the lid and the mussels are open.
Discard any that remain closed. Remove mussels with a slotted spoon and place divide between 2 serving bowls.
Add sesame oil to cooking liquid and stir to combine. Pour the broth over the mussels. Garnish with nori, sesame seeds and green onions.
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