Mussel poke

Mussel poke.jpg

Serves: 4 to 6



  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon chili flakes
  • 4 pounds (2 kilograms) mussels
  • 1/2 cup white wine

Poke vinaigrette:

  • 1/4 cup fresh lemon juice
  • 1/4 cup rice vinegar
  • 1/4 cup + 1 tablespoon soy sauce
  • 1 tablespoon sambal oelek
  • 1/2 teaspoon freshly grated garlic
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons sugar


  • 1/2 cup finely chopped green onion
  • 1 tablespoon toasted sesame seeds


Place olive oil, garlic and chili flakes in a large pot and cook over medium-high heat until garlic is lightly toasted, about 2 minutes. Add mussels, sauté for approximately 1 minute. Add white wine and cover. Cook until the mussels open, about 3 to 4 minutes. Remove from the heat. Once cool enough to handle, remove the mussels from shells, discard shells, and strain the cooking liquid. Store the mussels in the cooking liquid and cool completely.

Whisk all vinaigrette ingredients in a medium bowl until thoroughly combined and the sugar has dissolved.

Strain off the mussel liquor and save for another use (such as soup). Toss mussels with green onions and 2 tablespoons vinaigrette. Spoon into four chilled bowls. Add extra dressing if desired. Garnish with sesame seeds.


Lively New Zealand sauvignon blanc or Australian semillon work nicely, as do riesling and gewürztraminer work well with the mussel poke, though I’d throw in another option here, aromatic, bitter India pale ale. - Beppi Crosariol