Mussels Japanese-style (Misoyaki)
Having lived and visited Japan for years I had the pleasure to enjoy Classic Japanese and the more modern Fusion Cuisine over the years. I love the different type of seafood and the simple preparation of the different dishes. While visiting Chibu on one of my trips I made a trip to the local seafood market. We decided to prepare a large dish of mussels that I complemented with some toasted garlic bread. It takes no time to prepare and can be enjoyed as an appetizer or a main course.
- 30 – 36 mussels, scrubbed and debearded
- 2 scallions (shallots or spring onions), thinly sliced for garnish
- Sumiso Sauce (Japanese dipping sauce that can be found in the Asian section of your local market)
- Preheat broiler or grill. Place mussels on a broiler pan. Broil until mussels are slightly brown and surface is drying out, about 5 minutes on medium-high heat. Do not overcook or they will toughen.
- Spoon Sumiso sauce on opened mussels and broil for 1 minute.
- Transfer to plates and garnish with sliced scallions.