Japanese-style mussels marinière recipe
Seasoned just right and with the right ingredients, this classic seafood dish is excellent!
If you fancy a change of scenery and a trip to Japan while eating mussels, here's a recipe for Japanese-style moules marinières!
Unlike traditional mussels marinière recipes, here green shiso replaces parsley for a fresh, tangy flavor, and sake replaces white wine.
Clémence Sahuc
- Prep Time
- 20 minutes
- Servings
- 4 portions
- Category
- Savoury, fish and seafood, dish
Ingredients
- 4 kg mussels
- 25 g butter
- 25 cl sake
- 2 shallots
- Green shiso
Directions
- Start by carefully cleaning the mussels: scrape off any impurities from the shells and remove the byssus (small filament attached to the shell). Rinse several times under cold running water to remove any residual sand.
- Peel and finely chop the shallots. Melt the butter in a large Dutch oven over medium heat. Add the shallots and sauté gently until translucent and fragrant.
- Pour the sake into the stewpot and let it simmer for a minute to allow the alcohol to evaporate slightly. Then add the mussels, stir well and cover. Leave to cook for about 5 minutes, shaking the stewpot from time to time. The mussels are ready as soon as they open.
- Remove from the heat and sprinkle generously with finely chopped green shiso. Serve immediately with Japanese rice or a simple slice of toast to savor the delicious, fragrant broth.
