Bearded mystery ... mussels are worth the trepidation.
I’ve come to the mussels party fairly late in life. It has taken a plethora of tasty dishes to convince me. For a long time I’ve found their bearded lips and fruits-of-the-sea bivalve construction a little confronting. For so long they’ve reminded me of forced weird whiskery hugs from pop. Or those estranged third uncles you meet at family tree reunion type affairs you’ve been forced along to by your mother. And as for the will they, won’t they open malarkey – well I’ve always been one for being upfront and I don’t like discovering a fraud right when I’m about to eat.
Sake on the other hand. Well, we are firm friends. Lovers even. So I decided to bring my favourite drop and recent seafood conversion together – because that is what you do when you think two parties will hit it off. And let me tell you, they are soul mates; destined to ride off into the sunset and warmth of your full belly.
Oh and like most instant attractions, it takes five minutes to pull it off and even less before the dish is finished.
2 1/2cups Sake
4 cloves garlic, finely chopped
2 eschallot, finely chopped
3 tbsp butter
15 mls light soy sauce (optional)
Juice and rind of ½ lime
1kg mussels, cleaned (use petit bouchot mussels if you are feeling fa-aancy)
1 long red chilli, deseeded, finely chopped
1 cup (loosely packed) coriander leaves,
Add the sake, garlic, eschallot butter, soy sauce, lime juice and rind to a large saucepan and place over medium heat. Bring to a simmer and cook until fragrant. Cover with the lid and simmer until the mussels start to open up (3 -5 minutes).
Plate the mussels using a slotted spoon. Pour over the sake sauce and top with the coriander leaves and finely chopped chilli.
For more recipes go to theothercrumb.blogspot.com