This is my friend Nobu Matsuhisa’s take on traditional mussels. The sake and Umami Bomb work really well together and the garlic and ginger give the dish an aromatic Asian twist.
Serves 2
INGREDIENTS
1 pound cultivated mussels debearded, rinsed and scrubbed
2/3 cup sake
4 tablespoons Taste #5 Umami Bomb
4 teaspoons garlic, finely chopped
4 teaspoons fresh ginger, finely chopped
TO SERVE
Handful of chopped parsley and/or chives
Method
- Make sure the mussels are clean and any beards removed. Discard any that are open and stay open when tapped.
- Mix the sake with the Umami Bomb, garlic and ginger in a bowl.
- Place a large saucepan that has a tight-fitting lid over a high heat and when good and hot, put the mussels in, then add the sake mixture and cover tightly with the lid. Steam for 3-4 minutes.
- When the mussels are cooked the shells should have opened. Remove and discard any mussels that have failed to open.
- Place the mussels and juice in a serving dish and sprinkle with chopped parsley or chives.
This recipe was kindly devised by Nobu Matsuhisa
