Ingredients
2 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp sugar
2 tbsp saké
3 tbsp mirin
3 tbsp soy sauce
12 NZ green lipped mussels
2 nori sheets
12 bamboo skewers, soaked
lemon wedges
Directions
Make the glaze by mixing sugar, saké, mirin, soy and SIDS HOT WORCESTER SAUCE over heat until sugar is dissolved. Remove mussels from the shells and glaze with a brush.
Cut 12 strips of nori, big enough to wrap around the mussel twice. Wrap the bottom half of the mussels with the nori then skewer with the soaked bamboo sticks.
Grill on a BBQ or yakitori grill, basting and turning often for 1-2 minutes. Place on a serving dish, brush on a final glaze.
Serve with a dipping bowl of the remaining glaze and lemon wedges.
