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Pan Roasted Mussels with Korean Flavors

Pan Roasted Mussels with Korean Flavors
 
Yield:
12 portions, 24 shared servings

Ingredients

Ingredients Weights Measures
soybean oil 6 fl oz 3/4 cup
gingerroot, finely minced 3 oz. 1/4 cup
garlic, finely minced 1.5 oz. 2 Tbsp.
Fresh black mussels, cleaned, scrubbed with beards removed 12 lb. -
sake, dry 32 fl oz 1 qt.
A.1. Original Sauce 14.4 fl oz 1-1/2 cups
sherry vinegar 6 fl oz 3/4 cup
Korean seasoned fermented soybean paste 1.5 oz. 1/4 cup
black pepper, freshly ground - 3/4 tsp.
Hot cooked Israeli couscous 1.25 lb. 3 cups
scallions, cut diagonally into 1/4-inch pieces 6 oz. 1-1/2 cups

Directions

FOR each portion (2 servings): Heat wok or saute pan on medium heat. Add oil, ginger and garlic; saute briefly. Add mussels; pan roast 1 min. Stir in sake, steak sauce, vinegar, soybean paste and pepper; cover. Cook until mussels are fully opened.

DISCARD any unopened mussels. Pour remaining mussels into heated bowl. Garnish with 1/4 cup couscous and 2 Tbsp. scallions.

Kraft Kitchens Tips

Serving Suggestion
Serve with a few crostini on the side.
K:62088v01:133289
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Nutritional Information

Nutrition Information

Calories
 540
Total fat
 17 g
Saturated fat
 3 g
Cholesterol
 125 mg
Sodium
 1190 mg
Carbohydrate
 29 g
Dietary fiber
 1 g
Sugars
 2 g
Protein
 56 g
Vitamin A
 15 %DV
Vitamin C
 60 %DV
Calcium
 10 %DV
Iron
 90 %DV