Ginger-and-Soy Marinated Mussels

wdc tv news staff

5 days ago

Sousing, a marinating method typically used for oily fish like herring and mackerel, works incredibly well with mussels. Chef Aisling Moore swaps the white wine and white wine vinegar usually used for this technique with Shaoxing wine and rice wine vinegar.

Frequently Asked Questions

What is white soy sauce?

Also called shiro shoyu, white soy sauce is made with a higher ratio of wheat to soy than dark soy sauce. Used more in cooking and seldom for dipping, white soy sauce is distinctly salty but also carries some sweet notes. Find it at most Asian markets or at japanesetaste.com.

What is Shaoxing wine?

Shaoxing wine is a Chinese cooking wine, and its salty-sweet and fruity flavor profile informs this dish as the mussels both steam in it and later soak and chill in the resulting cooking liquid.

How do you clean mussels before cooking them?

Rinse and scrub the mussels under cold running water to remove any grit from the exterior of the shells. Debeard the mussels by pulling and removing the brown threads sticking out of the side of the shell’s hinge.

Notes from the Food & Wine Test Kitchen

If you come across any mussels that don’t have a tightly closed shell, tap the shell lightly on the counter. If it doesn’t close, the mussel is dead and should be discarded.

Suggested pairing

Pair these mussels with a tangy, complex cider, such as Farnum Hill Extra Dry.

Make ahead

Mussels and their soaking liquid can be stored in an airtight container in the refrigerator for up to three days.

Source link