Photo: White Miso Mussels with Watercress Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon freshly grated ginger
- 1 1/2 cups pale ale beer, or sake
- 2 pounds mussels
- 3 tablespoons white miso paste
- 4 ounces watercress leaves or spinach,, ends trimmed
Directions
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 sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 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.
Serves: 2; Calories: 480; Total Fat: 19 grams; Saturated Fat: 9 grams; Protein: 47 grams; Total carbohydrates: 26 grams; Sugar: 5 grams; Fiber: 5 grams; Cholesterol: 126 milligrams; Sodium: 1809 milligrams
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By JohnE O13
Cincinnati, OH
on December 12, 2010
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Mussels are an easy, quick hitter for me. I've used wine before, but not ale. The addition of ginger is key to this dish as it puts out a nice punch of flavor. I used a summer ale for this, but I would imagine you could use pretty much any type of lager and it would work well.
By sshaw13_5421058
Asheville, NC
on June 14, 2010
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While reading these reviews, I realized that there seems to be some confusion with the beer / sake issue.
I recently watched the episode "Fast With Five", which is what led me to print this recipe. It looked so delicious and so easy! Plus the addition of the miso seemed like an interesting element. On the televised version of this recipe, Aida used one whole 12-oz pale ale for the steaming of the clams. Since the written version calls for pale ale OR sake, it makes me think that Aida or someone at FN Kitchens decided the sake might be a better choice.
Personally, I always use white wine for the steaming liquid for both mussels and clams, so the sake seemed like a better choice than beer for my taste. However, I decided to do a taste test - I used two pots for the clams and used pale ale in one and a good dry sake in the other (not too much trouble, actually. In my opinion, the sake mussels were better than the pale ale mussels. Actually, both were quite good, but I thought the pale ale sauce overpowered the taste of the mussels a little too much while the sake sauce was a perfect complement.
I rate this recipe 5 stars based on using sake. Using pale ale, I'd give it 4 stars.
By mamoobarbie
Mesquite, TX
on February 16, 2010
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Read people read, get your glasses out, try a magnifying glass. I used Sake and the recipe was wonderful. IF you used BEER no wonder your recipe didn't turn out so well, it is so harsh.
The recipe didn't even say beer, it said pale ale, which has a lighter taste than plain old beer or Sake, which is a Japanese rice wine, has a similar light taste, like pale ale.
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