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Steamed Mussels with Sesame-Soy Sauce and Seaweed
Lightly steamed, these mussels combine their innate briny flavor with the umami of sesame oil and soy sauce. Brilliant green seaweed add texture contrast and vibrant color.
2 T oil
1 T Ready-Set-Serve Peeled Garlic, minced
1 T shallot, minced
1 tsp. fresh ginger, minced
12 black mussels, cleaned
1/2 C white wine
1/2 vegetable stock
Pinch of red pepper flakes
1/4 C low sodium soy sauce
1 tsp. sesame oil
1 C seaweed
Edible petals and herbs, to garnish
Saute garlic, shallot, and ginger in oil until just soft. Deglaze wine and stock. Add mussels and steam on high heat with lid on pan, approximately five minutes. When mussel shells have opened, remove from heat.
Combine red pepper, soy sauce, and sesame oil.
To plate, arrange three mussels per person. Top with sesame-soy sauce, seaweed, edible petals, and herbs.
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