Mussles in wine and Soy Sauce

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Summer Spring Main courses Seafood Naturally Brewed Soy Sauce Japanese fusion Japanese

Calorific value (per portion): 386 kJ / 92 kcal

each 40 g of red and yellow pepper
40 g zucchini
30 g butter
60 ml white wine
20 ml Kikkoman Naturally Brewed Soy Sauce
500 g mussles (25 pcs)

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Preparation

Chop red and yellow peppers and zucchini into very fine cubes, stir fry in 5 g of butter. Mix white wine, Kikkoman Naturally Brewed Soy Sauce, 120 ml water and the rest of the butter in a pot and bring to the boil.

Add mussels, cover with lid and bring to the boil on strong heat. Pour some of the liquid into a small pot and boil on low heat. Keep mussels warm in the meanwhile. Adjust the taste with more Kikkoman Naturally Brewed Soy Sauce if necessary and add fried vegetables.

Remove one half of each shell and put the other halves with mussels on a plate. Pour sauce with vegetables into each shell. Garnish with fresh herbs of your choice.