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Tokyo Mussels

With Geoff Scott

Tokyo Mussels

Serves 4
Cost per serve $3
Prep time 15 minutes
Cooking time 10 minutes

Wine Recommendation - Sake or Gewürztraminer

4 large cloves of garlic, crushed or grated
2 tablespoons fresh ginger, finely diced 
4 tablespoons sliced spring onions
2 tablespoons white wine vinegar
3 tablespoons miso paste
1 cup dry sake (or dry white wine)
4 tablespoons rice bran oil
2 kg green lipped mussels
1/4 cup green spring onion tips, sliced into thin strips
1/4 cup fresh coriander leaves

Mix together the garlic, ginger, spring onions, vinegar and miso paste. 
Keep on the side till later.
Clean the mussels by first removing the beard then giving a light scrub with a clean new 'steelo' - this is to remove the loose barnacles. 
Rinse in cold water and drain.
In a large pot that has a tight fitting lid, add the oil, heat till hot then add the mussels, cook for a minute, stirring then turn up to a high heat. 
Add the sake then place the lid on. 
When the mussels have opened push them to the side of the pan and add the garlic and ginger mix.
Stir it in to the mussel juices then stir the mussels through and coat them with the newly formed sauce.
Spoon the mussels and sauce into hot bowls. 
Sprinkle over the green spring onion strips and coriander leaves. 

Serve with spoons and warm bread to mop up the sauce.

(Broadcast 29 August 2012)