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Mussels with sake, coriander & olive oil

Mussels with sake, coriander & olive oil

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a starter

Entertain family and friends and serve these mussels in gorgeous sake, coriander and olive oil juices. They make an impressive starter or light lunch

Nutrition: Per serving
NutrientUnit
kcal672
fat42g
saturates6g
carbs15g
sugars1g
fibre1g
protein23g
salt0.9g
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Ingredients

  • 1.5kg mussels
  • 150ml olive oil
  • 3 garlic cloves, thinly sliced
  • small pack coriander, leaves and stalks separated, roughly chopped
  • 3 slices of lemon
  • 50ml white wine (optional)
  • 500ml saké

Method

  • STEP 1

    Scrub the mussels under cold running water and remove the beards and any barnacles. Tap each mussel on the side of the sink as you clean. If they remain open, discard them, along with any with broken shells.

  • STEP 2

    Heat 50ml olive oil in a pan large enough to hold all the mussels. Add the garlic and cook until golden – but don’t let the garlic get too dark, as it will burn easily. Tip in the mussels, coriander stalks, lemon slices, white wine (if using) and saké. Put a lid on the pan and cook the mussels over a high heat for 3-5 mins until opened. Discard any that don’t open.

  • STEP 3

    Add the coriander leaves and divide the mussels between four bowls. Pour the juices over the top (be generous) and drizzle with the remainder of the olive oil. Serve immediately.

Recipe from Good Food magazine, January 2017

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