Mussels with Toasted Vanilla and Black Garlic Mayo
Ingredients
For the paste:
1 bulb black garlic
200 g mayonnaise, either from a jar or homemade
For the mussels::
1 kg mussels
1 vanilla bean
2 tbsp oil for browning
Chopped coriander to garnish
Instructions
Step 1
A little fermentation turns garlic into a flavour miracle.
The aromas are reminiscent of plums, vanilla, liquorice and balsamic vinegar.
Using a knife, mince 5 to 6 black garlic cloves until they form a paste. Mix the paste with the mayo and season to taste with salt and pepper. Refrigerate for one hour.
Step 2
Cut the vanilla bean in half and toast it briefly in hot oil.
Add the mussels and cook over medium heat for 5 to 6 minutes in a pot or pan, tossing occasionally. Mussels cooked without adding water retain more of their original flavour!
Step 3
Serve in a bowl or on a baking tray with black garlic mayo on the side. The mayo should be room temperature, so remove it from the refrigerator before you start cooking the mussels.
Step 4
Garnish with chopped coriander, if desired.
This recipe is for a small appetiser. To serve it as a main course, just double the amount of mussels and serve with oven-roasted potatoes.
