Hong hap cho (Mussels in ginger soy sauce)
1 lb hong hap (mussels), cleaned |
1 tbsp juice of ginger |
4 tbsp soy sauce |
2 tbsp sugar |
2 tbsp cheong joo (sake) |
2 tbsp water |
1 tsp sesame seeds |
1 tsp sesame oil |
Cook mussels with 1/2 cup
of water.
When they open, take out the meat. Set aside.
In a sauce pan, add soy sauce,
juice of ginger, sugar, sake and water.
Bring to a boil.
When the bubble comes up, add mussels.
Cook on a medium-high heat until mussels absorb all the liquid.
Finish with sesame oil.
Put in a small dish, sprinkle
sesame seed on top.
cool tip !
Cleaning mussels
-- Scrub with hands or with a brush in running water.
Pull out the beard.