Traditionally, mussels in green sauce are cooked with white wine and white flour. We are going to replace the wine with mirin and the flour with brown rice flour. Mussels are a marine bivalve mollusc that is of great nutritional importance. It is rich in protein yet low in calories.  It is a good source of B vitamins (also B12) as well as folic acid, vitamin A and omega 3 fatty acids, which makes it a food with anti-inflammatory and immune system strengthening properties. Enjoy!


  • 1 kg of mussels (not farm-raised)
  • 2 tbsp EVOO
  • 3 cloves of garlic
  • 1/2 cup chopped parsley (or to taste)
  • 1-2 tbsp mirin (rice wine)
  • 2 tbsp. brown rice flour


  1. Firstly, we are going to cook the mussels. Wash them in cold water and rub them well to remove its beards and impurities. Place them in a steamer and cook them until they open (about 15 minutes).
  2. Meanwhile, cook the green sauce.
  3. Cut the garlic into thin slices and sauté lightly in the oil in a large frying pan. Then add the finely chopped parsley. Add the mint and wait for the alcohol to evaporate.
  4. Add 2 tbsp. brown rice flour and toast lightly. Then add water or broth from the mussels until it thickens.
  5. Finally serve the mussels on a platter and pour the green sauce over the mussels. Serve immediately.