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New Zealand Greenshell™ Mussel Yakitori

Makes 12 canapes

Ingredients:

  • 12 NZ Greenshell™ Mussels- half shell
  • 2 Nori sheets
  • 12 Bamboo skewers (soaked in water to prevent burning) 

Tare/Yakitori Glaze

  • 1  tablespoon     Sugar
  • 2  tablespoons  Sake
  • 3  tablespoons  Mirin
  • 3 tablespoons  Soy Sauce

Tare/Yakitori Glaze

Combine all ingredients until sugar is dissolved.
Use a basting brush to glaze the mussels.

Method:

Remove the mussels from the shell.

Cut 12 strips of nori (big enough to wrap around the mussel twice).

Wrap the bottom half of the mussel with the nori & then skewer with the pre- soaked bamboo sticks.

Grill the mussels over a grill/BBQ/Yakitori grill or hot coals, basting them lightly with the Tare/Yakitori Glaze. Turn them regularly to prevent them burning. They will only take approx 1-2 minutes to cook through depending on the heat of the grill.

When cooked place the mussels on a suitable serving dish & baste them one more time before serving.

Serve with a dipping bowl of the remaining Tare/Yakitori Glaze & some lemon wedges.