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.

Ingredients

  • 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)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 4 milligrams cholesterol; 38 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  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. 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. 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.

30 minutes

Dining and Cooking