Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Mussels with Japanese dressing

Ingredients (1 person):
  • 2 kg mussels
  • A dash of dry white wine
  • 200 g young spinach leaves
  • pepper and salt
  • 1 tablespoon of roast sesame seeds
  • 1 container of mustard cress
  • Dressing:
  • ½ spring onion
  • 1 cm piece of fresh ginger
  • ¼ red pepper
  • 3 tablespoon of Japanese soya sauce
  • 50 ml sunflower oil
  • 2 tablespoons of sesame oil
  • 1 knife-point wasabi (Japanese green horseradish root puree)
  • Starter
  • 30 minutes
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  1. Boil the mussels with the wine in a closed pan until they open.
  2. Spoon them out of the pan and allow them to cool.
  3. Remove three quarter of the mussels from the shells. Leave the other mussels in the shell.
  4. Stir-fry the spinach very briefly, add salt and pepper to taste and spoon out of the pan as soon as it has reduced.
  5. Allow it to drain and cool.
  6. Lay the spinach in the middle of the plate. Divide the mussels in the shells over the spinach and surround with loose mussels.
  7. Spoon some dressing over the mussels, sprinkle with sesame seed and garnish with shiso.
  8. Dressing: Finely slice the white of the spring onion, grate the ginger, cut the pepper extremely small and then mix all of the ingredients together.