Print Options:

Mussel White Wine Yuzu Pot Recipe by Chef Janice Wong

Mussels White Wine
Difficulty Beginner
Servings 4
  • 40 mussels (big)
  • 40 grams onion (diced)
  • 30 milliliters olive oil
  • 40 grams butter
  • 40 milliliters Yuzu juice
  • 50 milliliters white wine
  1. In a pot over medium heat, sauté onions with olive oil

  2. Add white wine and bring it to a boil

  3. Add the mussels to the pot, cover it, and steam them until they open

  4. Remove the mussels, then add the butter and yuzu juice. Emulsify

  5. Save the yuzu white wine juice for a glaze

  6. Put them on plates and top with sauce. Serve 10 mussels per person

Keywords: Mussel White Wine Yuzu Recipe