Steamed mussels

The purest preparation method. In this recipe, the mussels are steamed over citrus aromas and sake. Of course, countless variations are possible. Ensure that the diners can smell the steaming mussels, as this adds a new dimension to the dining experience.

Steamed mussels

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kaffir lime



orange peel



lemon peel



coriander seeds




Preparation method

  • Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
  • First, find a bamboo steamer basket and a pan that will fit it and still be able to close.
  • Put the cleaned mussels in the steamer basket, while ensuring that the lid can close.
  • Crush the lemongrass with a meat tenderiser or the back of a knife. Tear the kaffir lime leaves to release the flavour.
  • Crush the coriander seeds and put in the pan, together with the remaining ingredients.
  • Pour the sake over the spices and bring to the boil.
  • Put the steamer basket with the mussels on top of the steaming liquid and steam until all the mussels have opened.

Serving suggestions

  • Delicious as an entremets course with a dip made from Japanese Ponzu sauce.
  • As a basic ingredient for further preparation, e.g. as part of a fish dish.
  • As a basic ingredient for "Nam Kee" mussels (as an alternative to oysters).

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