20 December, 2021
- 50g butter (we used Pepe Saya)
- 1/2 cup whiskey
- 500g fresh muscles, cleaned
- 90ml Dashi
- 1 Tbsp mirin
- 2 Spring Onions finely sliced
- Crusty bread to serve
Put a frypan or skillet on the stove over high heat.
Add the butter and let it melt, foam and slightly brown.
Add the mussels.
Pour in the whiskey and carefully set alight with a long match or lighter.
The flames will gradually die down. Once they do add the dashi and mirin. Leave to cook for 7-8 minsuntil all shells are open. Disregard those that remain closed.
Remove from heat and then scatter over the spring onion. Give it a stir.
Serve immediately with some crunchy buttered bread to mop up the excess juices.