NZ Greenshell Popcorn mussels with sriracha, lime and miso mayo

INGREDIENTS

For the mayo:

• 1 teaspoon miso paste

• 1 cup of mayonnaise

• Sriracha hot sauce to taste

• Lime juice

 For the popcorn mussels:

• 12 x NZ Greenshell mussels

• 1 cup of tempura batter mix

• Approx. ¾ cup of ice-cold water

• Oil for deep frying

• 1 tablespoon sesame seeds (optional)

• Flakey sea salt (optional)

 METHOD

1. Put the oil into a deep fryer or large pot with a heavy bottom and let it come up to temperature on a medium/high heat.

2. Prepare the mayo next, so it’s ready to serve with the mussels when they are cooked and hot. In a bowl add the miso, and with the back of a spoon, smooth it out a little so that it is easier to incorporate with the mayo. Add the mayo and mix well, then add in the sriracha and lime juice to taste. You shouldn’t need to add salt, as the miso already has that salty-umami flavour. Set aside in the fridge while you prepare the mussels.

3. Cut the mussels into bite-sized pieces.

4. To make the tempura, add the tempura batter mix to a bowl and whisk in the ice-cold water – you may need to add less or even a little more water depending on the brand, but you want a batter that is just thick enough to coat the mussel but light enough to still be crisp. When mixing, be careful not to overmix the batter or it won’t be light and fluffy.

5. Coat mussel pieces in the tempura batter mix.

6. Check to see if the oil is ready, it needs to be 190°C (375°F) for frying. You can test this with a candy thermometer if you have one, or you can also test it by dipping the handle of a wooden spoon into the oil. If the oil starts bubbling around the handle steadily (not too vigorously or too slowly) it’s ready.

7. Carefully place mussels in the oil and fry until light and crisp. Tempura is lighter in colour than other batters, so be sure not to overcook. Once cooked, drain on paper towels, sprinkle over sesame seeds and flakey sea salt if you wish. Serve with the mayo on the side.

You could also serve these mussels in a bao bun – simply cook the bao according to packet instructions then add some salad or slaw to the buns, some sliced cucumber, the mayo and fill with the popcorn mussels.