Sourdough Tempura Honey Mussels


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Honey mussels, washed, purged and debearded 2 lb
Soy sauce, low sodium 1/2 tsp
Tapioca starch 1 cup
Sourdough ferment 2 cups
Soda water 1 cup
Club House Ancho Chili Pepper 1 tsp
Club House Sea Salt, French Mediterranean 1 tbsp
Lime juice 1 tsp
Lemon juice 1 tsp
Egg yolks 2 each
Mirin 1 tbsp
Garlic clove 1
Grainy mustard 1 tsp
Old Bay Seasoning 1 tsp
Pomace oil 100 mL
Club House Pepper, Black Ground 1/2 tsp
Extra virgin olive oil 30 mL
Ginger, freshly sliced 2 tbsp
Club House Cinnamon, Ground 1/2 tsp
Green cabbage 2 cups
Lime, segmented and roughly chopped 1 each
Jalapenos, freshly sliced rings and deseeded 12 each
Granny Smith apple, julienned 1
Cilantro leaves 1 cup
Mint leaves 1/2 cup
Canola oil, for frying 1/2 tsp

Instructions

This recipe was created for Club House for Chefs by: Nicholas Cassettari Executive Chef of Alta Bistro in Whistler.

For the Mussels: Steam cleaned mussels for approximately 3-7 minutes or until all shells have popped open. Discard any shells that don’t open. Immediately cover the mussels with a damp tea towel and place in the refrigerator to cool.

For the Smoked Cinnamon Oil: Combine the extra virgin olive oil, ginger and the Club House Cinnamon, Ground and place in a smoker for 15 minutes or until the oil tastes smoky.

For the OLD BAY Aioli: Place egg yolks, mirin, garlic clove, lime juice, mustard, OLD BAY Seasoning and Club House Black Pepper, Ground in food processor. Start food processor on a moderate speed and slowly add the pomace olive oil in a smooth stream until it is completely incorporated. Check aioli for seasoning and add more OLD BAY Seasoning or lime juice if desired. Transfer to a container for serving.

For the Green Cabbage: Transfer green cabbage, segmented and diced lime and a pinch of Club House Sea Salt, French Mediterranean into vacuum bag and add smoked cinnamon oil. Vacuum pack on hard to remove all the air. This forces all the oil into the cabbage and creates the most amazing texture. Reserve for serving.

For the Chili Salt: Mix the Club House Sea Salt, French Mediterranean with the Club House Ancho Chili Pepper and reserve for seasoning the mussels once fried.

For the Sourdough Tempura: Combine sourdough starter with soda water until smooth and bubbly to create a tempura batter. Remove all mussels from the shells and place in a bowl and season with soy sauce. Transfer mussels into tapioca starch coating completely and dust them off vigorously in a sieve. Place mussels in sourdough batter and coat. Drop mussels into fryer one by one. Fry mussels until golden brown and transfer onto paper towel to remove excess oil. Place fried mussels in a bowl and toss them with ancho chili salt to season.

For Serving: Smear OLD BAY aioli in a circular pattern on the bottom of four plates. Divide mussels between the plates. Top with cabbage, apple, jalapeno rings, cilantro leaves and mint leaves.



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