Steamed Mussels

The addition of Kayanoya Original Vegetable Stock Powder to simply steamed mussels transforms the simple dish to a “wow” delight. Choose the mussels that are heavy considering their size to ensure plump, delicious mussel meat. Soak the mussels in salt water for 20 minutes and discard the any that float in water. Remove the beard from each mussel if it is present.

2 Servings

1 tbsp olive oil
1 tbsp butter
¼ cup chopped white part of scallion or onion
1 large clove garlic, crushed
Italian chile flakes to your liking
2 pounds mussels
1 packet Kayanoya Original Vegetable Stock Powder (removed from the packet)
¼ cup dry white wine
¼ cup sliced scallion green

Directions

Heat a large pot over medium heat. Add the olive oil and butter. When the butter has melted, add the scallions and cook, stirring, 1 minute. Add the garlic and cook for 30 to 40 seconds. Add the chile flakes and give several stirs.
Add the wine, Kayanoya Original Vegetable Stock Powder and the mussels. Give several gentle stirs, cover the pot with the tight fitting lid and bring it to a boil. Turn the heat to medium and cook the mussels until they are open or about 5 minutes.
Divide and serve the mussels in two large pasta bowls. Garnish the bowls with the sliced scallion green. Serve two large empty bowls to each diner for discarding the shells.