Ingredients
Wasabi aioli
- 2tsp wasabi paste
- 2tbsp rice wine vinegar
- 1 cup Japanese mayonnaise
- sea salt
- white pepper
Roasted peanut vinaigrette
- ⅛ cup ginger peeled and minced
- ⅓ cup rice vinegar
- 2tsp peanut butter, smooth
- ⅔ cup roasted peanut oil
- sea salt
Hijiki salad
- 1 cup hijiki
- 1tbsp roasted peanut vinaigrette
To serve
- 6 each New Zealand Greenshell™ mussels, cooked
- 6tsp sweet soy
Cooking instructions
Wasabi aioli
- Combine wasabi paste and rice wine vinegar in bowl.
- Whisk until smooth, then whisk in Japanese mayonnaise.
- Season to taste and reserve.
Roasted peanut vinaigrette
- Combine ingredients in bowl, whisk until smooth and reserve.
Hijiki salad
- Place hijiki in a bowl.
- Add the roasted peanut vinaigrette and toss.
- Cover with plastic wrap and reserve in refrigerator.
To Serve
- Separate cooked mussels from half shell using a sharp knife.
- Put hijiki salad in shells.
- Put mussels back in shells, on top of salad.
- Spoon wasabi aioli on each mussel and dot tops of mussels with sweet soy. Serve immediately.
Recipe courtesy Nurtured Seafood, image by Patrick McDonnell photography.
