Snack · Japanese · 10 min
Mussels Steamed in Ginger-Garlic Broth with Toasted Sesame Crunch
- Calories
- 209
- Protein
- 20g
- Carbs
- 21g
- Fat
- 5g
Ingredients
- 150.6 g blue mussels
- 62 g sweet potato
- 5 g garlic
- 5 g fresh ginger
- 10 ml rice vinegar
- 2.1 g toasted sesame seeds
Method
- 01In a small heavy-bottomed pot, bring a splash of water (about 2 tablespoons) to a simmer. Add the diced sweet potato, cover, and steam for 6-8 minutes until tender.
- 02Add the minced garlic and grated ginger to the pot, sautéing briefly with the sweet potato until fragrant (about 30 seconds).
- 03Add the scrubbed mussels, cover with a tight-fitting lid, and steam over medium-high heat for 3-4 minutes until the shells pop open and release their liquor, ensuring mussels reach an internal temperature of 145°F (63°C) and are opaque.
- 04Once all shells are open, remove from heat, discard any mussels that remain closed, and stir in the rice vinegar to brighten the broth.
- 05Transfer the sweet potatoes, mussels, and broth to a wide bowl. Garnish with toasted sesame seeds and serve immediately.
Cook it with the whole plan around it
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