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1 tbsp sugar

2 tbsp sake

3 tbsp mirin

3 tbsp soy sauce

12 New Zealand Greenshell™ mussels, half shell

2 sheets nori seaweed

12 bamboo skewers, soaked in water to prevent burning

Lemon wedges, to serve

  1. Combine sugar, sake, mirin, and soy over heat until sugar is dissolved.
  2. Remove the mussels from the shell.
  3. Use a basting brush to glaze the mussels.
  4. Cut 12 strips of nori big enough to wrap around the mussel twice.
  5. Wrap the bottom half of the mussel with the nori and then skewer with the pre-soaked bamboo sticks.
  6. Grill the mussels over a grill or BBQ, basting them lightly with the glaze and turning regularly to prevent burning. They should only take approx 1-2 minutes to cook through, depending on the heat of the grill.
  7. When cooked, place the mussels on a suitable serving dish and baste them one more time before serving.
  8. Serve with a dipping bowl of the remaining glaze and some lemon wedges.

Recipe by Nurtured Seafood