MUSSELS IN GREEN SAUCE

Traditionally, mussels in green sauce are cooked with white wine and white flour. We are going to replace the wine with mirin and the flour with brown rice flour. Mussels are a marine bivalve mollusc that is of great nutritional importance. It is rich in protein yet low in calories.  It is a good source of B vitamins (also B12) as well as folic acid, vitamin A and omega 3 fatty acids, which makes it a food with anti-inflammatory and immune system strengthening properties. Enjoy!

INGREDIENTS

  • 1 kg of mussels (not farm-raised)
  • 2 tbsp EVOO
  • 3 cloves of garlic
  • 1/2 cup chopped parsley (or to taste)
  • 1-2 tbsp mirin (rice wine)
  • 2 tbsp. brown rice flour

PREPARATION

  1. Firstly, we are going to cook the mussels. Wash them in cold water and rub them well to remove its beards and impurities. Place them in a steamer and cook them until they open (about 15 minutes).
  2. Meanwhile, cook the green sauce.
  3. Cut the garlic into thin slices and sauté lightly in the oil in a large frying pan. Then add the finely chopped parsley. Add the mint and wait for the alcohol to evaporate.
  4. Add 2 tbsp. brown rice flour and toast lightly. Then add water or broth from the mussels until it thickens.
  5. Finally serve the mussels on a platter and pour the green sauce over the mussels. Serve immediately.