Mussels marinated in yuzu

2 persons

Running time: 15 min

  • savory cuisine
  • yuzu
By Alexia Duchêne, chef

Alexia Duchêne's recipe combines the richness of the sea with the freshness and liveliness of yuzu in this revisited classic.

Made in France by Alain Milliat
A recipe for mussels with yuzu by French chef Alexia Duchêne


  • 2L mussels (1.5kg)
  • 2 tbsp LE YUZU
  • A handful of dill leaves
  • 2 slices of toasted bread
  • A red onion
  • 3 tablespoons cream
  • A glass of white wine
  • Olive oil
  • Salt
In this recipe
Graphic image Le Yuzu beige

Le Yuzu



13,90€ 69,50 €/L


  • Step 1

    Finely chop the red onion and stir-fry with the olive oil in a large saucepan.

  • Step 2

    Turn up the heat, add the mussels and white wine, and cover with a lid.

  • Step 3

    Cook for 2-3 minutes, then remove the lid and add the cream, a pinch of salt, LE YUZU and chopped dill.

  • Step 4

    Mix and serve immediately, with a slice of toasted bread in the bottom of the bowl to soak up the sauce.

Photo of Alexia Duchêne with her yuzu mussels
Photo of Alexia Duchêne, French chef in New York
The chef

Alexia Duchêne

Head cook

Made famous by reaching the semi-finals of Topchef season 10 (a famous cooking contest in France), Alexia Duchêne is a French chef, trained at Ferrandi, who has excelled in a number of top establishments including Taillevent, Gregory Marchand's Frenchie and Passerini.

She then opened several Parisian restaurants before moving to New York City, where she now works as an independent chef.