Vida Recetas Editorial
Discover how to prepare an exquisite mussel cover, an easy and elegant recipe that combines the flavor of the sea with an oriental touch. This mussel cover is perfect as an appetizer or starter to impress your guests, and its homemade teriyaki sauce gives it a unique shine and taste. Originating from the fusion of Japanese and Mediterranean cuisine, this preparation stands out for its versatility: you can serve it on crunchy spelt snacks or accompany it with toasted bread.
The combination of steamed mussels with a sweet and sour sauce of soy sauce, wine vinegar, ginger, and a touch of white wine creates a perfect balance of flavors. Cornstarch thickens the sauce and gives it that characteristic glossy finish, while the spelt snacks add a crunchy texture that contrasts with the softness of the seafood. It is ideal for those seeking a sophisticated dish without complications, and it allows variations such as substituting the snacks with crispy bread or adding toasted sesame.
Prep
10 min
Cook
20 min
Servings
2
First we steam the mussels, I chose the ones I liked the most to make the tapa, we took them out of their valves and prepared the ingredients to make the sauce
Once we have all the ingredients mixed together, we put them to cook for 10 minutes, we dissolve the cornstarch in cold water and add it to the sauce, so it will thicken it and give it the classic shine of this sauce, then we remove it from the heat and let it cool down, when we have it we introduce the mussels into it, buy some spelt biosnacks with sesame seeds to put them on top
Finally, place the mussels on top of the bar with sauce to taste, it's delicious!!! , and finally we sprinkle the parsley
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 20 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
