Jumping fish

Mussels in sake

Mussels with a Japanse twist.
  • 4 persons
  • cooking time: 15 minutes
  • difficulty

Ingredients

  • For the salad
  • 1/4 carrot, peeled
  • 1/4 rettich, peeled
  • 1/4 cucumber, seedlings removed, thinly sliced
  • 2 radishes, thinly sliced
  • spring onions, cut into thin rings
  • juice of 1 lime
  • 2 tbsp Japanse soy sauce
  • 2 tsp sesame oil
  • 1 tbsp white sesame seeds, roasted
  • For the mussels
  • 35 1/3 -ounce mussels in the shell
  • 2 tbsp sunflower oil
  • 2 cloves of garlic, very finely chopped
  • 1 cup sake
  • 1 tbsp soy sauce
  • 1/2 cm marrow root, peeled and grated
  • 6 sprigs of chives, finely chopped
  • 1 tbsp red shiso, plucked
  • 1/2 spring onion, in rings

How to prepare

One of the biggest fans of mussels must be our founder Bart van Olphen. And he has been for a long time already. When he was eight, his mom took him to a typical French seafood bistro in Antibes, the historic town on the South of France’s Côte d’Azur. It was the first time he tried a mussel, but it sure was love at first sight.

Since that day Bart cooked many delicious recipes with mussels, but this version is very tasty: stir-fry mussels ‘Japanese style’ with sake and soy. Simply delicious!

Preparation

  • 1 Grate the carrot and rettich and mix with the cucumber, radish and spring onion. In a bowl, mix the lime juice with the soy sauce and sesame moile. Mix this dressing with the salad and garnish with the sesame seeds. Set aside.
  • 2 Wash the mussels and remove broken ones.
  • 3 Fry sunflower oil at high heat in a wok or high pan. Fry the garlic for about a minute, make sure it doesn't change color. Add the sake and mussels. Shake the pan well once and place the lid on top.
  • 4 When all the shells are open add the soy sauce and ginger and mix well. Garnish with the chives, daikon cress, red shiso and spring onion and serve with the salad.