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!
- 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
- 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).
- Meanwhile, cook the green sauce.
- 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.
- Add 2 tbsp. brown rice flour and toast lightly. Then add water or broth from the mussels until it thickens.
- Finally serve the mussels on a platter and pour the green sauce over the mussels. Serve immediately.