Sake-Black Pepper Mussels
Serves 4
1 tablespoon minced garlic
3 large shallots, sliced
1 tablespoon coarsely ground black pepper
2 pounds PEI mussels, scrubbed, bearded
1 cup sake
1/4 cup ponzu
1 large green papaya, peeled, julienned
2 tablespoons butter
Togarashi for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
In a wok over high heat coated lightly with oil, stir-fry garlic, shallots,
and black pepper; add mussels and season. Deglaze with sake and cover to
open mussels. When mussels are starting to open, add ponzu, green papaya and
butter. Cover for about 30 seconds to allow flavors to meld. Serve in a
large bowl and garnish with togarashi.
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Wine Notes:
Moon on the Water Fukucho Junmai Ginjo Sake
Very fragrant and bottled without charcoal filtering. Full-bodied and bold.
Water in this region is very soft in comparison to most Sake-brewing regions
in Japan. This is a major contributor to the unique taste and feel of this
sake. It melts and absorbs into the palate, taking flavor and fragrance with
it in a very unique way.
2006 Mulderbosch Chenin Blanc
95% Chenin Blanc, 5% Sauvignon Blance
A new-wave Chenin made from dry-land, low-crop bush vines in the Koelenhof
area of Stellenbosch. Exhibiting aromas of tropical fruits and citurs, this
is a clean, lively wine with nuances of spice. Well-balanced and elegant, an
excellent wine for pairing with food.
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>>This recipe appears in
Episode #521.
>>Click here for a printer
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price: $8.99