Japanese Mussels

Big, succulent and full of flavour, our Japanese Mussels are harvested from various coasts of Chile and processed in Japan before being flash-frozen and air-flown to Singapore. Pre-shucked and ready to cook, they are a wonderful addition for pasta, paella, soup or with rice. Broil, steam or pan-fry them any way you like.

Here are a few ways to enjoy our Japanese Mussels:

Japanese-Style Baked Mussels

• Mix Japanese mayonnaise with sriracha, a touch of soy sauce, sugar and capelin fish roe (masago) or parmesan cheese
• Place the Japanese Mussels on a baking sheet and spoon the sauce over them
• Broil or bake at 200°C for 5 – 10 minutes until bubbling and golden brown
• Garnish with some chilled caviar and finely chopped green onions for a luxurious finish

Sake-Steamed Mussels (Sakamushi)

• Sauté aromatics like ginger and garlic with a little oil in a pan
• Add the Japanese Mussels, pour in a generous amount of sake and cover with a lid
• Steam for 3 – 5 minutes then add a splash of soy sauce or miso paste
• Garnish with green shiso leaves or green onions 

Mussels Mixed Rice (Takikomigohan)

• Place soaked rice in a rice cooker
• Add dashi stock or the liquid from steamed mussels, sake, soy sauce and ginger
• Place the Japanese Mussels on top and cook using the normal rice cycle

To get more inspiration for mussel dishes, try the seafood salad (Insalata di Frutti di Mare) at Sospiri.