3 pounds fresh mussels, cleaned and beards removed
3 cups sake
4 slices fresh ginger root
Fresh ground black pepper
Several sprigs of Chinese parsley
Soak mussels in cold water for 1 hour before cooking. Drain. Place all ingredients except mussels in a large saucepan and bring to a boil. Reduce heat to medium. Add mussels and cook 5 - 6 minutes or until all mussels have opened. Remove mussels to serving bowls, discarding any unopened. Spoon cooking broth over mussels.
Serve with rice, Japanese cabbage, or spinach salad and more sake.
Recipe from the International Garlic Festival Cookbook.