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Preheat the oven to 200˚C/400˚F/Gas Mark 6. Clean and debeard the mussels. Tap any open ones and discard any that do not close. Lay out the squares of foil, shiny side up.
Mix together the mussels and all the vegetables, along with the chilli, garlic and ginger in a large bowl. Divide the mixture into 2, put in the centre of each square and pull up the edges to begin to form a parcel.
Pour over the sake and soy sauce and dot with the butter. Scrunch up the foil edges to form a tightly closed parcel. Put on 2 baking sheets and cook in the oven for 15 minutes or until the mussel shells have opened. Tip into bowls to serve.