My friends and I love to get together and eat. We love BBQs (of course) or pot lucks. My friend made mussel shooters for one of my parties and it’s been a hit ever since. I never made it since it seem so difficult. She finally shared the recipe and it is so easy to make. She tops it with tobiko and quail eggs. I think it’s a cool and delicious appetizers.
2 lb New Zealand frozen mussels
1/2 cup ponzu
1/2 cup ponzu soy sauce or 1/4 cup soy sauce
1 tablespoon sugar
2 teaspoon salt
1/4 cup minced cilantro
thinly sliced Thai chilies
tobiko – flying fish roe (optional)
quail eggs (optional)
New Zealand mussels are larger in size and will be easier to handle for this recipe but any will do.
The mussels I am using are frozen. Clean the mussels by rinsing under warm water for 5-10 mins to thaw. Use a stiff brush to remove any sand or debris. Also pull out in debris around the beard by tugging with your fingers.
In a large pot boil the mussels shell on for 10 mins. Drain and wait until cooled.
Once cooled remove the mussels from the shell and remove from the shell. You can save the shells for serving. Finely chop the mussels. Add the cilantro and chilies. The quantity of the chilies will vary. I can handle the heat. I used 6 Thai chilies. I also like to add a 3 tablespoons of tobiko in the mixture.
Now add the ponzu soy sauce, sugar, salt, and ponzu.
Toss all the ingredients together. Taste and adjust seasoning.
I served mine on metal Asian spoons and topped with tobiko.
If you are brave, top with a quail egg. The saltiness of the eggs cuts against the tartness of the ponzu. Also can be served on the mussel shells. Make sure to clean off all the dirt and debris from the outside of the shell before using.
How’s that for an appetizer!