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Mussel Poke

post #1 of 6
Thread Starter 

This is my first attempt at making poke.

When we lived in Hawaii, I never needed to make any of the “local” goodies that we enjoyed so much.

Recently, I found an Asian Market not that far away; they carry many of the ingredients that we love so much (gotta have Aloha Shoyu).  So now I will be on a journey to learn how to make our favorites, because you can’t find ‘em here in the middle of the desert! 


mussel poke

post #2 of 6

Moules frites is one of my country's favorites. I love mussels and I have a lot of recipes, so I'm going to need your recipe as well! Thanks in advance. Also, never heard of "poke" is that a preparation technique?

post #3 of 6

I have never had a poke with mussels. I make mine with Ahi and have seen tako (octopus) on several occasions. Are you steaming the mussels first?

post #4 of 6
Thread Starter 

ChrisBelgium, poke is ….

Ummm… how do I describe it?  It’s … well here is what I found on Wikipedia


History of poke

Native Hawaiians have always eaten poke. The traditional Hawaiian poke consists of fish that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments such as sea salt, seaweed, and limu. Some Hawaiians would suck the flesh off the bones and spit out the uneaten skin and bones. During the 19th century, recently introduced foreign vegetables such as tomatoes and onions were included, and now Maui onions are a very common ingredient.

According the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with wasabi (Japanese green horseradish) and soy sauce. This form of poke is still common in the Hawaiian islands.


Pretty much you can make any type you like.  There’s a supermarket close to my old house in Hawaii, that has gee, I don’t know, many 20 different seafoods made into any variation of Poke.

Oh My Gosh, my mouth is soooo watering right now.

This Mussel Poke that I made for my husband (I’m allergic to mussels) is easy.

I had a 2 pound box of on-the-half-shell RAW green lip mussels from New Zealand, removed from the shell; add 2-3 tablespoons of Soy Sauce; a pinch of sea salt to taste of course; ¼ teaspoon of sesame oil; small pinch of red pepper flakes; sliced scallions to your taste (I used 4 stalks); mix to combine and enjoy.  I put in the ‘frig for a bit, but as soon as my husband found that bowl, it was gone.

post #5 of 6
Thread Starter 

So, yeah Bishop, it’s made with RAW mussels.

Steamed shrimps are good with Kim Chi seasoning, Maui onion and green onion!!

Poke doesn’t have to be raw seafood.

Wow, I mean the sky is the limit with poke.

Man, we were back home last summer and everyday it was that same, hit the store-pick up a couple different pokes-get ice along with drinks-BEACH BRADDAH!!!

We were both very brown babies and very happy!!

BTW-I found Tako just the other day and told my husband, you should have seen his face!!

post #6 of 6
Thread Starter 

Going to our favorite "asian market" on Tuesday, I can't wait.

I have my list all made up and one of the many things is TAKO!!

We will be visiting with friends who are also from Hawaii later

this month and I want to take some tako poke along to share with them.

I'll share pix once I get it all put together.

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