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Steamed Mussel in Hojicha Wine Nage (Broth)

The perfect appetizer for two…

The wine infuses the dish with hints of sweetness, the Hojicha gives it a touch of earthiness, the mussels balance it with bits of saltiness and the butter brings is all together…

Steamed Mussels in Hojicha Wine broth

·1-2 TBS butter

·1 shallot, minced

·2 garlic cloves

·1/2 cup white wine

· 3/4 cup fish stock

· 1/2 TBS Hojcha green tea, loose leaf

·1 bay leaf

· 1 lb mussels scrubbed & debeared (keep over ice)

· 2 TBS heavy cream

·2 roma tomatoes, blanched & shocked, seeded and diced

·1 poblano pepper, seeded & diced

· 1 TBS butter,

· Garnish: parsley, lemon (zest & juice)

· Season with salt, pepper, & cayenne pepper

·Toasted bread


1.Melt butter in pan over medium heat. Sweat shallots until soft, 2 min. Stir in garlic until fragrant. Stir in wine Hojicha tea, and bay leaf and simmer for 2 minutes.

2.Increase heat to high and add mussels. Cover and cook stirring occasionally until mussels open 3-7 minutes.

3.Using slotted spoon, transfer opened mussels to serving bowl, leaving liquid in pot, discard unopened. Remove bay leaf.

4.Toast bread.

5. Whisk in butter, cream and lemon until thickens about 1 minute. Stir in tomatoes, pepper and simmer. Garnish with parsley and season to taste. Pour nage (broth) over mussels and serve with toasted bread.

Easy to make and tea-licious to eat…

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