GREEN TEA-STEAMED MUSSELS

4 tablespoons (16 grams) medium-size loose-leaf green tea or 8 green tea bags
8 cups water, heated to 175 to 180 degrees
1 2-inch piece peeled fresh ginger, grated
4 to 5 pounds mussels

Put the tea leaves or tea bags into a 4-cup heatproof measuring cup. Pour 4 cups of the hot water over the tea, cover with a clean kitchen towel, and brew for 2 minutes.

Strain the brewed tea into a large pot. Infuse the tea a second time, in the same manner, with the remaining 4 cups water, and add this tea to the pot. Add the ginger to the brewed tea in the pot. Mix well.

Place the mussels in a large bowl and cover with water. Discard any that are cracked or broken. Gently stir the mussels to wash them, and scrub any that need cleaning. Change the water as necessary until the mussels are clean. Discard any mussels that remain open and have not closed tightly. If any of the mussels has a hairy beard, grab the beard near the base of the shell and remove it with a firm tug. Drain the mussels.

Bring the tea to a simmer over medium-high heat and add the mussels, spreading them evenly over the bottom of the pot. Cover tightly and simmer for 5 minutes. Remove the lid and carefully shift the mussels around with a wooden spoon. If necessary, cover and continue cooking for a few more minutes, until all the mussels have opened. Discard any that do not.

With a slotted spoon, remove the mussels to a serving bowl. Ladle a generous amount of the cooking liquid over them. Serve with hot crusty bread.

Serves 8 as an appetizer or 4 as a main course
Source: Green Tea by Mary Lou Heiss