Mussels in wine and soy sauce
Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.
Nutrition per serving
- Energy92 Kcals
- 40g each of red and yellow pepper
- 40g courgette
- 30g butter
- 60ml white wine
- 20 ml Kikkoman Naturally Brewed Soy Sauce
- 500g mussels (25 pcs)
Chop red and yellow peppers and courgette into fine cubes, stir fry in 5g of butter.
Mix white wine, Kikkoman Naturally Brewed Soy Sauce, 120ml water and the rest of the butter in a pot and bring to the boil.
Add mussels, cover with lid and bring the boil on a high heat. Pour some of the liquid into a small bowl and reduce further on a low heat. Keep cooked mussels warm in meantime. Adjust the taste with more Kikkoman Naturally Brewed Soy Sauce if necessary and add the fried vegetables to the sauce.
Remove one half of each shell and put the other halves with mussels on a plate. Pour sauce with vegetables onto each mussel.Garnish with fresh herbs of your choice.