Mussels in Broth with Matcha

• 1 tablespoon vegetable oil, preferably grapeseed
• 1/4 cup minced shallots
• 2 tablespoons minced ginger
• 2 teaspoons wasabi paste (from a tube or mixed from powder)
• Juice and grated zest of 1 lime
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 cups dry white wine
• 2 pounds mussels, scrubbed
• 1/2 cup heavy cream
• 1 tablespoon matcha (Japanese powdered green tea)

1. Heat the oil in a large saute pan.
2. Add the shallots and ginger and cook, covered, over very low heat until soft, about 10 minutes.
3. Whisk in the wasabi paste, lime juice, zest, salt and sugar.
4. Stir in the wine and bring to a simmer.
5. Add the mussels, cover, and cook over medium heat until they open, about 8 minutes.
6. Transfer them with a slotted spoon, draining well, to 4 shallow soup plates.
7. Cover the plates to keep warm.
8. Whisk the cream into the broth.
9. Bring to a slow simmer.
10. Sift matcha into the pan through a small strainer and, using a fine whisk or a hand blender, blend vigorously until the mixture starts to look frothy.
11. Spoon over mussels.

vegetable oil, shallots, ginger, wasabi paste, lime, salt, sugar, white wine, mussels, heavy cream

Taken from cooking.nytimes.com/recipes/1013618 (may not work)