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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 medium white onion (8 ounces) 1/2 teaspoon minced garlic 1/2 teaspoon powdered ginger 1/2 teaspoon chile-garlic paste 2/3 cup rice-wine vinegar 2 tablespoons grapeseed oil 1 teaspoon chile-garlic oil 2 teaspoons soy sauce 1 teaspoon plus 1 cup coarse salt 1/3 cup finely chopped parsley (1/2 bunch) 24 New Zealand mussels

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 medium white onion (8 ounces) 1/2 teaspoon minced garlic 1/2 teaspoon powdered ginger 1/2 teaspoon chile-garlic paste 2/3 cup rice-wine vinegar 2 tablespoons grapeseed oil 1 teaspoon chile-garlic oil 2 teaspoons soy sauce 1 teaspoon plus 1 cup coarse salt 1/3 cup finely chopped parsley (1/2 bunch) 24 New Zealand mussels

Directions

Pulse the onions in a food processor until finely chopped. Transfer the onions to a strainer over the sink, and lightly press down on the onions with a rubber spatula to release any excess juices; set aside.

In a medium mixing bowl, whisk together the minced garlic, ginger, chile-garlic paste, vinegar, grapeseed oil, chile-garlic oil, soy sauce, and 1 teaspoon salt. Stir in the onions and parsley. Cover, and transfer to the refrigerator to chill overnight.

Let the salsa come to room temperature. Steam the mussels until they just open. Add just enough water to 1 cup of coarse salt to make a thick paste. Place one mussel on top of a small mound of salt to keep it balanced, and spoon a tablespoon of salsa into each of the open mussels, and serve.

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All Reviews for New Zealand Mussels With Special Nobu Salsa

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for New Zealand Mussels With Special Nobu Salsa

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest