Tags: mussels soy sauce

March 26th 2016

When I found organic Mussels, lately, at Costco, I immediatly thought of making that recipe I found years ago in the Montreal Gazette (and to which I made some slight modifications). You can serve these asian-style ale-steamed mussels over steamed rice and a vegetable stir-fry for a main course or just by themselves as an appetizer.

- 5 pounds (2.3 kilos) fresh mussels
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 1 tsp sriracha
- ¾ cup (180ml) beer (I used a dealcoholized red ale. Blonde or brown ale works also perfectly.)
- 1½ tbsp soy sauce (or tamari)
- 3-4 green onions, chopped

Clean mussels carefully and throw away any mussel that stayed open after you gently tapped on it.

Heat oil in a large, heavy saucepan over medium heat. Add garlic, ginger and sriracha and cook about 30 seconds, until fragrant.

Add beer and Soy Sauce and bring to a boil. Add mussels, cover and cook just until the mussels open, between 3 and 5 minutes.

Transfer mussels to a large serving dish, spoon cooking liquid on top and garnish with the green onions.

Have you tried this recipe? Feel free to share your thoughts or experiences!

This post first appeared on Barbara's Bites, please read the originial post: here