Dish Magazine recently created this simple and delicious dish, paired with our stunning Pā Road Sauvignon Blanc. Give it a try over the holidays - you'll thank us later!
8 - 10 mussels or 15 clams per person (mussels scrubbed and beards removed, rinse clams)
1/2 cup sake
1 Tbs soy sauce
1 Tbs finely sliced ginger matchsticks
1/2 tsp caster sugar
2 cloves of chopped garlic
Pinch of chili flakes
2 Tbs cold butter, chopped
Put the sake, soy, sugar, ginger, garlic, and chili flakes in a large saucepan and bring to the boil.
Add the mussels or clams and cook over high heat until the shells have all opened. Remember to discard any shells that haven't opened at this point.
Lift out the shellfish with a slotted spoon and place in bowls
Whisk in a few cubes of butter into the remaining broth, over a medium heat until it is all in the pan, and makes a thin glossy sauce.
Pour the mixture over the shellfish, and serve with fresh crusty bread to mop up the delicious sauces, and serve with lime wedges and a glass of chilled Pā Road Sauvignon Blanc. You can also serve this dish with a bowl of steamed rice if you're feeding a crowd.
Recipe adapted from Dish Magazine, issue #73.