Mussels in Broth with Matcha

By Florence Fabricant

Published May 24, 2011

  • Phil Kline for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(31)
Comments
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The Japanese tradition, using a fine bamboo whisk to make matcha, which becomes frothy when done properly, does not have to be limited to a bowl of tea. Why not add matcha to mussel broth?Against the briny-sweet mussels, this broth also offers a touch of wasabi for heat, lime for acidity and cream for added foamy richness. These elements brought the flavor of the wine, and the matcha, into elegant focus.

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Ingredients

Yield:4 servings

  • 1 tablespoon vegetable oil, preferably grapeseed

  • ¼ cup minced shallots

  • 2 tablespoons minced ginger

  • 2 teaspoons wasabi paste (from a tube or mixed from powder)

  • Juice and grated zest of 1 lime

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • 1 ½ cups dry white wine

  • 2 pounds mussels, scrubbed

  • ½ cup heavy cream

  • 1 tablespoon matcha (Japanese powdered green tea)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 97 milligrams cholesterol; 419 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 1 gram fiber; 885 milligrams sodium; 28 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large sauté pan. Add the shallots and ginger and cook, covered, over very low heat until soft, about 10 minutes. Whisk in the wasabi paste, lime juice, zest, salt and sugar. Stir in the wine and bring to a simmer.

  2. Step 2

    Add the mussels, cover, and cook over medium heat until they open, about 8 minutes. Transfer them with a slotted spoon, draining well, to 4 shallow soup plates. Cover the plates to keep warm.

  3. Step 3

    Whisk the cream into the broth. Bring to a slow simmer. Sift matcha into the pan through a small strainer and, using a fine whisk or a hand blender, blend vigorously until the mixture starts to look frothy. Spoon over mussels.

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Ratings

4 out of 5
31 user ratings
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Comments

Maggiero

I was a bit nervous to make this as the idea of mussels and matcha was not immediately appealing. It was divine! The matcha is a subtle flavor, and the lime was the star. The lime and matcha are a "matcha" made in heaven for the mussels.

Betsey

A sophisticated dish. I will do again but the acidify of wine + lime was too much. Next time I will reduce each by half and replace by broth or coconut milk which I used instead of cream.

Betsey

A sophisticated dish. I will do again but the acidify of wine + lime was too much. Next time I will reduce each by half and replace by broth or coconut milk which I used instead of cream.

Maggiero

I was a bit nervous to make this as the idea of mussels and matcha was not immediately appealing. It was divine! The matcha is a subtle flavor, and the lime was the star. The lime and matcha are a "matcha" made in heaven for the mussels.

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