Teriyaki cocktail mussels
0
- Makes20 to 25 mussels
Ingredients
500 g fresh mussels
1/4 cup teriyaki sauce
1 tsp hot chili-garlic sauce
1 tsp freshly squeezed lime juice
Instructions
Scrub mussels and remove beards. Discard any mussels that are open. Add about 1 inch (2.5 cm) water to a large saucepan. Bring to a boil over high heat. When water is boiling, add mussels. Cover and cook until mussels are open, 4 to 6 minutes. Stir halfway through. Discard any that don't open. Drain mussels.
In a small measuring cup, stir teriyaki with chili-garlic sauce and lime juice. Remove and discard top shells from mussels. Arrange mussels, still in bottom shells, on a large platter. Stir sauce, then spoon about 1/2 tsp (2 mL) over each mussel.
Nutrition (per serving)
Calories 6, Protein 0.7g, Carbohydrates 0.6g, Fat 0.1g, Sodium 101mg.
Try mussels topped with a lime-spiked Asian vinaigrette that starts with teriyaki sauce.
Greek Mussels
Prepare mussels as directed in step 1. In a bowl, stir 3 tbsp (45 mL) bottled Greek vinaigrette-style salad dressing with 1 tsp (5 mL) snipped chives or 1 sliced green onion. Spoon over mussels on the half shell.
Japanese Mussels
Prepare mussels as directed in step 1. In a bowl, stir 3 tbsp (45 mL) bottled Japanese salad dressing with 1 1/2 tsp (7 mL) each finely chopped red pepper and fresh coriander. Spoon over mussels on the half shell.
