The bold flavour of these succulent New Zealand green-lipped mussels is enhanced by marinating in tsuyu, fresh wasabi, and ginger. Add fresh herbs and sweet roasted peppers, and you will have a spectacular taste experience.
Roasted red and yellow peppers (do 2 or 3 hours ahead)
Pre-heat the oven to 170 degC.
Halve and trim the red peppers.
Smear with olive oil and roast for 20 minutes.
Allow to cool then cut into thin strips.
Tsuyu (do 2 or 3 hours ahead)
Combine the ingredients in a saucepan and bring up to a high simmer. Do not boil.
Simmer for 5 minutes to evaporate off the alcohol.
Remove from the heat and allow to cool.
Marinated mussels
Combine 250 ml tsuyu, 1 Tbsp wasabi, 1 Tbsp grated ginger and 1/2 tsp freshly ground pepper and combine well.
In the butter in a saucepan large enough to contain the mussels, sauté the diced garlic and ginger until fragrant (2-3 minutes).
Add the dashi and bring to a boil.
Add the mussels, cover, and steam for 5 minutes. No more, as the mussels are already partially cooked.
Allow the mussels to cool a little so that you can handle them.
Remove from the shells, checking for beards, and add to the tsuyu wasabi ginger mix.
Store in the refrigerator for 30 minutes before serving. No longer, as over-marinating can cause the mussels to become mushy.
After marinating for 30 minutes, remove the mussels from the marinade and allow to drain.
Cha soba
Cook the cha soba noodles according to the instructions on the packet. Typically this will mean boiling for around 7 minutes, then refreshing under cold running water.
Plating
Dice the roasted red and yellow peppers and the green onions.
Toss together with the mint leaves.
To a wide bowl, add a portion of cha soba noodles. Use chopsticks to rotate the noodles into a circular arrangement.
On top of the noodles add several mussels.
Pour 200 ml of tsuyu over the mussels and cha soba.
Add the roasted pepper, green onion, and mint atop the noodles.
Add a dab of wasabi on top of the mussels.
Instruct your dinners to toss everything together.