This recipe is liked by 0 person(s). |
White Miso Mussels w/ Watercress
Nb persons: 2
Yield:
Preparation time: 10
Total time: 20
Source: Aida Mollenkamp
2 tablespoons | unsalted butter |
1 tablespoon | fresh ginger, grated |
1 1/2 cups | beer, pale ale |
2 pounds | mussels, beards removed |
3 tablespoons | white miso paste |
4 ounces | watercress leaves, ends trimmed |
Soak live mussles in cold water for 15-20 minutes (for grit and sand to be spit out).
Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add beer and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 4 minutes.
Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.