Rice wine mussels with surprise effect

Ingredients (for 4 pers.):
For the herb butter:

  • 100 g butter
  • 30 g parsley
  • 30 g chives
  • 5 g fresh ginger
  • ½ lemon
  • Salt, pepper from the mill

For the garlic-shallots mix:

  • 150 g shallots
  • 1 clove of garlic
  • Olive oil
  • 150 ml sake
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 1 kg rock mussels (span..: Mejillones de Roca)
  • Olive oil
  • 100 ml sake


Remove the butter from the fridge one hour before preparation. Stir with a whisk until obtaining a creamy texture.  Finely chop the herbs. Peel ginger, grate finely and add everything. Squeeze lemon and add the juice. Salt, pepper. Mix well, keep cool.

Cut the shallots and garlic into fine cubes and sauté over medium heat in oil. Deglaze with sake, add bay leaf and thyme. Reduce until the sake is cooked.

Put the mussels in a sink. If some are open, briefly squeeze the shells together. Close them. If the muscle’s okay, the shell’s okay. If not, you should throw them away immediately. Brush the closed mussels under running cold water. Remove the mussels’ beard  with a table knife. Pour some olive oil into a large pot (!), heat over high heat and add the mussels. Right-handed people must now take the lid with their left hand, pour the sake quickly into the pot with their right hand and close the lid again immediately. Left-handed people can do it the other way around. Reduce temperature. After about 2 minutes the mussels open, otherwise steam cook for another minute. Add the shallots mix and approx.  25 grams of herb butter over the shellfish – and if you like, some more lemon peel rubbing. The citrus note goes well with the seafood. Stir, let brew for a moment. Ready! Serve with toasted bread and herb butter: Slice bread open, spread with butter, bake in the oven at 170-180 degrees until golden brown.

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