Tempura Mussels with Herby Chilli Mayo & Spicy Greens
CHILLI HERB MAYO
1/3 cup kewpie mayonnaise
1 tablespoon fresh chopped herbs – basil, coriander, parsley
1 teaspoon chilli oil
400g of seasonal green vegetables – bok choy, zucchini, green beans
¼ cup water
1 tablespoon chilli oil
TEMPURA BATTERED MUSSELS
1kg Greenshell™ Mussels – Half Shell - thawed
1 cup tempura batter mix
3/4 cup iced water
2 cups vegetable oil for shallow frying
¼ cup soy dipping sauce
Combine the chilli herb mayo ingredients in a small bowl then mix well and set aside. Trim the greens and cut lengthways if needed.
Remove the mussel meat from their shells by using a small knife and reserve a few shells for serving.
To remove the meat, gently slide the knife under the mussel meat and lift away from the white muscle joining the meat to the shell. Once all mussels are removed from their shell pat dry.
Heat 2 cups of vegetable oil in a medium saucepan.
Place the tempura batter mix in a bowl and whisk in the iced water to make a runny batter similar to cream in consistency.
Once the oil is hot, dip each mussel into the batter, shake off the excess and place carefully into the pre-heated oil for 1-2 minutes each side. When ready, the batter will puff and change to a golden yellow. Fry in batches of 4-5 and place on a paper towel to remove excess oil once done.
While the mussels are frying, heat ¼ cup of water in a pan. When the water is bubbling, place in the greens and simmer until bright green. Drain off the water then drizzle the greens with the 1 tablespoon of chilli oil.
Plate the spicy greens on a serving dish then arrange the tempura mussels on a large platter.
Spoon the herby chilli mayo into the reserved shells, as well as the dipping soy and some extra chilli oil.