Teriyaki cocktail mussels

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Makes

20 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
  • 0.7 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 0.1 g,
  • Sodium
  • 101 mg.

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.