Best Sake Steamed Mussels With Ginger Miso And Spinach Recipes

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BUTTERY STEAMED MUSSELS WITH SAKE AND CHILES



Buttery Steamed Mussels with Sake and Chiles image

Provided by Rozanne Gold

Categories     Quick & Easy     High Fiber     Dinner     Mussel     Hot Pepper     Sake     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

5 tablespoons butter, divided
2 1/2 cups chopped green onions (about 10 large)
1 cup chopped fresh cilantro
1 cup sake
6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
2 teaspoons soy sauce
3 large garlic cloves, pressed
2 1/2 pounds mussels, scrubbed, debearded

Steps:

  • Melt 3 tablespoons butter in large pot over medium-high heat. Add green onions and sauté until beginning to soften, about 2 minutes. Add next 5 ingredients. Bring to boil. Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.
  • Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute. Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.

MUSSELS-O-MISO



Mussels-O-Miso image

Provided by Alton Brown

Time 45m

Yield 2 servings

Number Of Ingredients 14

2 pounds mussels
1/2 cup chicken broth
1/4 cup brown miso paste
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 tablespoon vegetable oil
6 shishito peppers, seeded and sliced
2 tablespoons fresh ginger, minced
2 large garlic cloves, minced
Two 330-milliliter bottles lager beer (1 bottle for the recipe, the rest to drink with it)
1 tablespoon harissa paste
3 limes, 2 juiced and 1 quartered, for serving
1/2 cup fresh cilantro leaves, chopped
Crusty bread for serving

Steps:

  • Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set aside the mussels while you prepare the broth.
  • Add the chicken broth, brown miso paste, fish sauce and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine.
  • Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the shishitos and cook until fragrant and just beginning to brown, about 1 minute. Add the ginger and garlic and cook for another minute. Stir in the chicken broth mixture to combine. Pour in 1 bottle of beer and bring to a simmer. Add the mussels, cover and cook for 2 minutes, until most of the mussels have opened.
  • Use a slotted spoon to remove the mussels and place in two serving bowls. Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters and some crusty bread.

SAKE STEAMED MUSSELS WITH GINGER, MISO AND SPINACH



Sake Steamed Mussels With Ginger, Miso and Spinach image

Make and share this Sake Steamed Mussels With Ginger, Miso and Spinach recipe from Food.com.

Provided by januarybride

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 thinly sliced garlic clove
1 medium shallot, minced
2 tablespoons fresh ginger, very thinly sliced
salt & freshly ground black pepper
4 lbs mussels, scrubbed
1 1/2 cups dry sake
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso (Japanese fermented soy bean paste)
5 ounces baby spinach leaves

Steps:

  • In a large, deep pot, heat the 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.

Nutrition Facts : Calories 759.8, Fat 35.9, SaturatedFat 11.2, Cholesterol 157.9, Sodium 1653.4, Carbohydrate 25.9, Fiber 1.3, Sugar 0.8, Protein 56.9

SAKE-STEAMED MUSSELS WITH GINGER, MISO AND SPINACH



SAKE-STEAMED MUSSELS WITH GINGER, MISO AND SPINACH image

Categories     Shellfish

Number Of Ingredients 11

4 thick slices of white peasant bread
1/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves-1 left whole, 1 thinly sliced
1 medium shallot, minced
2 tablespoons fresh ginger, very thinly sliced
Salt and freshly ground pepper
4 pounds mussels, scrubbed
1 1/2 cups dry sake
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso (Japanese fermented soy bean paste)
5 ounces baby spinach leaves

Steps:

  • 1. Preheat the 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. 2. 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. 3. 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.

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