The steamed potatoes nests with mussels filling is a recipe I found on a japanese cookbook, but I simplified it so that any “non japanese” person could easily prepare it.
From the original recipe, I cut the dashi broth where the nests were sit and I used the natural sauce of the mussels, and I also changed the cooking process of the potatoes: the book said to boil them at first and drying them in a frying pan after… I simply steamed them!
Steamed potatoes nests with mussels filling
Ingredients for 4 people:
400 gr potatoes
1 kg mussels
20 gr butter
10 lettuce or savoy cabbage leaves
2 ts of mirin (or saké)
2 tbs soy sauce
1/2 ts ginger
You will need a wok and a bamboo steamer. Alternatively, you can use a pot for steaming.
Peel the potatoes, wash and cut them into pieces.
Cover the bamboo steamer with the savoy cabbage or lettuce leaves and add the potatoes.
Fill the wok with 4 fingers of water and put the bamboo steamer in it, cover and cook up to 30 minutes (the first 7-8 minutes high heat, then turn on low heat) or until the potatoes are cooked.
Smash the potatoes and add salt, butter and the whipped albumen.
Wash the mussels and put them in a covered frying pan at high heat: when they open, turn off the fire.
Filter the sauce and put it aside.
Take the mussels out of the shells.
Put them in a pan with the soy sauce and the mirin and cook for 7-8 minutes.
Use your hands to form potatoes balls the same size of an apple, make a hole in the middle and put the mussels inside.
Close the potatoes balls.
Cover the bamboo steamer with the savoy cabbage or lettuce leaves and add the potatoes nests.
Cook for 15 minutes.
Season the nests with the remaining mussels and the sauce.