Elizabeth Andoh

Mussels with Mustard Sauce and Scallions

Mūrugai no Karashi Miso Aé

Preparation info
  • Serves

    2-3

    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

This is a classic appetizer in Japan, where it is served from late winter through early spring and again in the autumn. On warm days it’s served with a frosty glass of cold beer; on chilly days it’s best with warmed saké.

Ingredients

  • 2 dozen mussels
  • 6-8 square inches dashi kombu (kelp for stock making)
  • ¼ cup

Method

  1. Soak the mussels in salted water to cover for 20-30 minutes to help disgorge any sand. Scrub the mussels and remove their beards.
  2. Place the mussels in a wide-mouthed pot. Add the kelp and wine, cover, and cook over high heat until the mussels open, about 3 minutes. Discard any unopened mussels after 4 or 5 minutes. Strain the broth through a cloth- or paper-lin