Aromatic Mussels and Water Parsley Rice Cooked in a Pot, Served with Savory Wild Chives Seasoning
A Seasonal Delicacy to Whet Your Appetite: Mussels and Water Parsley Pot Rice ~ Enjoy it mixed with fragrant wild chives soy sauce!
Experience the fantastic harmony of fresh, seasonal mussels and fragrant water parsley! This recipe is packed with nutrients, great for boosting immunity. Served mixed with a generous amount of savory soy sauce seasoned with fresh wild chives, it’s a dish that truly stands out. The savory flavor of the mussels and the freshness of the water parsley will permeate every grain of rice, creating a burst of flavor in your mouth. Elevate your special occasions or make your everyday meals more abundant with this delightful pot rice that will capture everyone’s taste buds.
Pot Rice Ingredients- 2 cups peeled mussels
- 1 handful fresh water parsley (about 30-40g)
- 2 pinches dried kelp (kelp pack for when water is scarce, or kelp pieces)
- 3 cups medium-grain rice (approx. 540ml)
- 1 Tbsp Tuyu (soy sauce-based seasoning)
- 1 Tbsp Mirin (or cooking sake)
- A pinch of black pepper (adjust to taste)
Cooking Instructions
Step 1
First, wash the 3 cups of rice for the pot rice thoroughly. Discard the milky rinse water, add fresh water to the rice, and let it soak for about 30 minutes for a more moist and delicious outcome. Drain the soaked rice in a sieve and place it in your pot.
Step 2
Rinse the fresh peeled mussels clean. Heat 1 tablespoon of cooking oil or butter in your pot or pan over medium-high heat. Add the prepared mussels and stir-fry them quickly until they just begin to cook and turn plump. Be careful not to overcook, as they can become tough.
Step 3
While stir-frying the mussels, add 1 tablespoon of Mirin (to remove any fishy odor and add flavor) and a pinch of black pepper. Continue to stir-fry briefly. The Mirin will help neutralize any unpleasant smells, and the pepper adds a clean finish.
Step 4
Now, let’s prepare the cooking liquid for the rice. Use slightly less water than you normally would for cooking rice. Add 1 tablespoon of Tuyu to the stir-fried mussels and include the 2 pinches of dried kelp for added umami (if using ‘Shio Kombu’). Evenly spread all the ingredients over the rice in the pot. If using an electric stove, cook on high heat for 10 minutes, then reduce to medium heat for 5 minutes. Finally, turn off the heat and let it steam for 10 minutes.
Step 5
During the final 10 minutes of steaming, after turning off the heat, add the finely chopped fresh water parsley generously on top of the rice. The gentle heat will infuse the rice with the parsley’s fragrant aroma, creating a richer flavor.
Step 6
Once the steaming is complete, open the lid of the pot. Gently mix the rice, mussels, and water parsley together with a rice paddle, being careful not to mash the rice grains. Transfer the well-mixed pot rice into serving bowls.
Step 7
Prepare the savory seasoning sauce with wild chives to accompany the pot rice. Wash the wild chives thoroughly, trim the root ends, and chop them finely. In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1/2 teaspoon of minced garlic, a sprinkle of toasted sesame seeds, and a pinch of red pepper flakes if you like. The generously added wild chives will blend beautifully with the rice for a sensational taste.
