The spicy and earthy flavours of Japan work well with mussels. If you want to add a spicier element, you can add hot sauce or a minced hot pepper to the broth. This dish is great served over steamed rice or with good bread to sop up the juices.
4 lb (about 2 kg) mussels
1 Tbsp (15 mL) butter (or oil)
1 green onion, sliced
1 Tbsp (15 mL) minced pickled ginger
1 Tbsp (15 mL) minced fresh garlic
ΒΌ cup (60 mL) sake (or beer)
1 tsp (5 mL) wasabi paste
1 Tbsp (15 mL) light soy sauce
shredded nori, for garnish
SERVES 4
Place the mussels in a large bowl and rinse quickly with cold water. Pull off any threads attached to the sides of the shells (the beards). Drain the mussels and set aside.
Heat a large pot over medium-high. Add the butter, green onion, ginger, and garlic. When sizzling and fragrant, add the sake, wasabi, and soy sauce. Bring to a boil, add the mussels, and cook for 5 minutes, covering with a lid. Shake the pot occasionally. When the mussels have just opened and are still plump, transfer to a serving dish. Garnish with the shredded nori.
Serve hot with a warm French-style baguette to soak up the broth.
SERVES 4