tablespoons white miso (Japanese fermented soy bean paste)
ounces baby spinach leaves
Serving Size: 1 (621) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 323 g43 %
Total Fat 35.9 g55 %
Saturated Fat 11.2 g56 %
Cholesterol 157.9 mg
Sodium 1653.4 mg
Dietary Fiber 1.3 g5 %
Sugars 0.8 g3 %
Protein 56.9 g
In a large, deep pot, heat the olive oil. Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
Add the mussels and cook, stirring, for 1 minute.
Add the sake, cover and steam the mussels until they open, about 5 minutes.
Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts.
Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.