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Ångade musslor med miso och risvin

Ångade musslor med miso och risvin

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Betyg av 28 personer
Betygsätt detta recept:

När det kommer till rejäla, utsökta och lättlagade skaldjursrätter är dessa ångade musslor svårslagna. Detta recept gör dessa köttiga härligheter från havet ännu godare genom att tillsätta umamirik, smakrik röd misopasta och sött risvin. En fantastisk aptitretare att servera till fest.

Detta recept kommer från Great British Chefs

Ingredienser

500g clams, fresh
4 garlic cloves
1 piece fresh ginger, thumb-sized
1 tbsp red miso
1 tbsp brown sugar
2 tbsp rice wine, preferably shaoxing
4 tbsp water
1 tbsp groundnut oil

to finish:
1 handful coriander, roughly chopped

Så här gör du

  1. Rinse the clams well in cold water. Throw away any with cracked shells or shells that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells.
  2. Meanwhile, peel and finely chop the garlic and ginger. In a small bowl, stir together the miso, sugar, rice wine and water and set aside.
  3. When ready to cook, heat the groundnut oil in a large heavy-based saucepan or wok. Over a medium heat, fry the garlic and ginger until fragrant.
  4. Turn the heat up to medium high, add the clams and pour in the miso mixture. Cover with a tight lid and allow the clams to steam for 3–5 minutes, or until they have opened. Discard any that don’t open.
  5. Dish out onto a large serving platter and sprinkle with coriander to finish. Serve immediately, with the miso clam broth spooned over steamed rice.

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