Grilled Gingered Mussels
Serves from 2-4 depending on if this is an appetizer or entree.
4 dozen fresh mussels
1/4 c. soy sauce
1/4 c. rice vinegar or rice wine vinegar
4 tsp pure sesame oil
1 tsp sugar
fresh ginger piece, at least 1 inch long, peeled, sliced paper thin and then slivered
2 scallions ~ finely chopped.
Rinse and scrub the shells of the mussels. Remove the beards from the mussels.
Spread them out in a single layer in a heavy duty aluminum foil baking pan.
Make the sauce by combing the soy sauce, rice vinegar, sesame oil and the sugar. Whisk until thoroughly blended. Pour this over the mussels.
Toss the ginger and the scallions on top of the mussels. Cover the pan with aluminum foil and seal the edges.
Grill this over direct high heat for 5 to 6 minutes – until the mussels are opened. Discard any mussels that are not opened.
Put a serving of mussels into a low soup bowl and spoon the sauce over them. Dig in!
Recipe adapted from Weber's Big Book of Grilling
by Jamie Purviance & Sandra McRae