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Sandwich with fried mussels and sour veggies
Do you guys keep a foodie bucket list? You know, like eating a good hot dog on the streets of New York, trying the best waffles in Belgium, eating the most famous pizza in Italy. Well, we do. If you do too, we would love to hear more ideas in the comments below. Pretty high on our bucket list are two new sandwiches that we have added recently. Number one, the famous Bánh mì sandwich from Vietnam and the second just as famous Po’ boy sandwich that originates from Louisiana, USA. Those two are also the inspiration for this recipe. The mix of both worlds. We added pickles (quick kimchi) from Bánh mì and fried mussels from Po’ Boy. You guys, this sandwich isn’t just your regular, everyday sandwich. Oh no, this one is for the real sandwich lovers. We are talking a crusty baguette, that’s soft inside, generous layer of sour veggies, golden, crunchy, fried mussels (we actually ate those for the first time this spring in Šibenik, Croatia) and two sauces: mayo plus Sriracha (chili sauce). A worldly combination, that works wonderfully. Rich in flavor, yet simple, just as we all love it.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    2
    sandwiches
  • preparation:
    60
    minutes

METHOD

  • Prepare the sour veggies

    Clean and peel the vegetables. Cut all vegetables into thin, short stripes approx. 3 mm or 1/8-inch (julienne technique). Add all the vegetables to a large bowl. Season with salt and add the vinegar. Pack the vegetables into the jar, pressing down on it until the liquid rises to cover the vegetables. Cover with baking paper, pressing it directly onto the surface. Cover with a lid, but don't seal it completely. Store for about 3 - 4 weeks in a fridge.

  • Fried mussels

    Preheat your oven to 210 °C / 410 °F. In a bowl combine together flour, breadcrumbs, salt, pepper, paprika powder, garlic powder. In a separate bowl lightly beat the egg whites. Dip each mussel into the egg whites, then coat each mussel in the flour - breadcrumb mixture.

  • Fried mussels

    Transfer the mussels to a large plate. Place a heavy-bottomed pot with vegetable oil over high heat. When the oil temperature reaches 175 °C / 350 °F add the mussels and fry for about 2 minutes or until golden brown and crunchy. Make sure you don't add all the mussels at once, or they won't be as crunchy and delicious.

  • Make the sandwich and serve

    Place fried mussels on a tray lined with paper towels. Cut the baguette in half, then place it in the oven and bake for about 1 - 2 minutes to make them crispier. Generously spread mayo on each baguette. Add the shredded cabbage, sour veggies, fried mussels and Sriracha sauce. Serve immediately and enjoy.

Sandwich with fried mussels and sour veggies from jernejkitchen.com

Sandwich with fried mussels and sour veggies from jernejkitchen.com

Sandwich with fried mussels and sour veggies from jernejkitchen.com

Sandwich with fried mussels and sour veggies from jernejkitchen.com

Sandwich with fried mussels and sour veggies from jernejkitchen.com

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