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NZ Greenshell Mussel Yakitori
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  • 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

Makes approx. 12 canapés

Tare/Yakitori Glaze

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

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.

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