Mussels with Japanese dressing
Ingredients (1 person):- 2 kg mussels
- A dash of dry white wine
- 200 g young spinach leaves
- pepper and salt
- 1 tablespoon of roast sesame seeds
- 1 container of mustard cress
- Dressing:
- ½ spring onion
- 1 cm piece of fresh ginger
- ¼ red pepper
- 3 tablespoon of Japanese soya sauce
- 50 ml sunflower oil
- 2 tablespoons of sesame oil
- 1 knife-point wasabi (Japanese green horseradish root puree)
Mussels with Japanese dressing
Ingredients (1 person):- 2 kg mussels
- A dash of dry white wine
- 200 g young spinach leaves
- pepper and salt
- 1 tablespoon of roast sesame seeds
- 1 container of mustard cress
- Dressing:
- ½ spring onion
- 1 cm piece of fresh ginger
- ¼ red pepper
- 3 tablespoon of Japanese soya sauce
- 50 ml sunflower oil
- 2 tablespoons of sesame oil
- 1 knife-point wasabi (Japanese green horseradish root puree)
Preparing step by step:
- Boil the mussels with the wine in a closed pan until they open.
- Spoon them out of the pan and allow them to cool.
- Remove three quarter of the mussels from the shells. Leave the other mussels in the shell.
- Stir-fry the spinach very briefly, add salt and pepper to taste and spoon out of the pan as soon as it has reduced.
- Allow it to drain and cool.
- Lay the spinach in the middle of the plate. Divide the mussels in the shells over the spinach and surround with loose mussels.
- Spoon some dressing over the mussels, sprinkle with sesame seed and garnish with shiso.
- Dressing: Finely slice the white of the spring onion, grate the ginger, cut the pepper extremely small and then mix all of the ingredients together.
