Asian clams with yuzu aioli
Delicious blue mussels simmered in a dashi and miso broth. Serve them with toasted bread and yuzu aioli.
About 30 min
Fish & seafood
Ingredients
- 1 kg of blue mussels
- 2 tbsp canola oil
- 2 tsp crushed garlic
- 2 tsp Crushed ginger
- 1 red chili pepper
- 1 tbsp miso
- 8 dl dashi broth
- 2 tbsp rice vinegar
- 4 slices of bread, preferably sourdough
- YUZUAIOLI
- 2 dl mayonnaise
- 1 tsp Crushed garlic
- 1 tsp Yuzu juice
- 0,25 tsp of salt
- SERVING
- red chili pepper
- fresh cilantro
- 1 kg blåmusslor
- 2 msk rapsolja
- 2 tsk vitlök krossad
- 2 tsk Ingefära krossad
- 1 röd chili
- 1 msk miso
- 8 dl dashibuljong
- 2 msk risvinäger
- 4 skivor bröd, gärna surdeg
- YUZUAIOLI
- 2 dl majonnäs
- 1 tsk Vitlök krossad
- 1 tsk Yuzu juice
- 1 krm salt
- SERVERING
- röd chili
- färsk koriander
Instructions
Cooking Mode
- Scrub and rinse the mussels under running water; remove and discard any broken mussels. Finely chop the chili. Pour the oil into a saucepan and sauté the crushed garlic, crushed ginger, chili, and miso; then add the mussels. Pour in the dashi broth and rice vinegar, then cover with a lid. Let simmer for about 5 minutes until the mussels have opened.
- Mix the mayonnaise, crushed garlic, yuzu juice, and salt in a bowl.
- Toast the slices of bread until they are nicely browned on both sides.
- Garnish the mussels with thinly sliced chili and fresh cilantro. Serve them with the bread and yuzu aioli.
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