NZ Greenshell Mussel™ Yakitori


Serves: Makes 12 canapés


• 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 the burning, they will only take approx 1-2 minutes to cook through depending on the heat of the grill.
• When cooked place them on a suitable serving dish & baste them one more time before serving.
• Garnish with a dipping bowl of the remaining Tare/Yakitori Glaze & some lemon wedges.

Tare/Yakitori Glaze Method

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

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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