Sake Steamed Mussels With Garlic And Ginger Recipe
Ingredients
| Mussels | 3 Pound | |
| Sake | 3 Cup (16 tbs) | |
| 2 heads garlic, cloves separated and minced | ||
| Ginger root | 3 Inch, peeled | |
| Ground coriander | 1 Tablespoon | |
| 2 teaspoons coarsely ground black pepper | ||
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.
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.
Chef
