On the eve of the fourth annual Port Phillip Mussel & Jazz Festival, Angelo Zahos from Aptus Seafood shares one of his favourite mussel dishes.

Ingredients
30g Butter
40ml Kombu
40ml Sake
20ml Soy sauce
1 kilo of mussels
Pinch of salt and pepper
Chopped spring onion to garnish
Lemon wedges to garnish

Method
Put everything in together in a pot. Simmer with lid on til mussels open, approximately 5 minutes. Stir sauce through mussels. Serve and garnish with lemon wedges and spring onion.

Enjoy!

Read more about the Port Phillip Mussel & Jazz Festival 2017, on this Sat 11 & Sun 12 March here.