Japanese-style mussels marinière recipe

Name: Recette moules marinières à la japonaise
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 kg de moules; 25 g de beurre; 25 cl de saké; 2 échalotes; Shiso vert

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Portion

4 portions

Preparation time

20 minutes

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

Image of Japanese-style mussels marinière recipe

Ingredients

4 kg mussels
25 g butter
25 cl sake
2 shallots
Green shiso

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Instructions

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.

Recipe notes

There are many different recipes to choose from, but this is just one of many. You can also vary the recipes by using a curry sauce, for example!

THE SHISO

Shiso is a food plant widely cultivated in Asia and widely used in Japanese cuisine. Shiso leaves accompany many Japanese dishes, notably sashimi. There are 2 types of shiso in Japan: green and purple. All parts are edible.

THE SAKE

Sake is Japan's emblematic spirit. It's made by fermenting rice, more or less polished to obtain a more subtle taste. It varies from 14° to 17°, slightly higher than wine. It can be enjoyed hot or cold.

BENEFITS OF MUSSELS

Mussels are therefore rich in omega-3s, essential for the synthesis of unsaturated fatty acids.

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