Name: Sandwich with fried mussels and sour veggies
Prep time: 60 min
Total time: 60 min
Yield: makes 2 sandwiches
Ingredients: 1 small kohlrabi; 2 carrots; 1 cucumber; 1 thumb-sized piece of fresh ginger; 3 spring onions; 1-2 chillis; 1 tsp white balsamic vinegar; 50 g all-purpose flour (1/3 cup); 50 g white breadcrumbs (1/3 cup); salt, pepper; 1/4 tsp paprika powder; 1/4 tsp garlic powder; 24 fresh or frozen (defrost before using) mussels (without shell); 2 egg whites; 500 ml vegetable oil (for frying); 1 fresh baguette; 2 tbsp Basic mayonnaise; 1 tbsp Sriracha sauce (chili sauce); 1 handful of fresh cabbage (shredded)

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.

Ingredients

Sour veggies

1 small kohlrabi

2 carrots

1 cucumber

1 thumb-sized piece of fresh ginger

3 spring onions

1-2 chillis

1 tsp white balsamic vinegar

Fried Mussels

50 g all-purpose flour (1/3 cup)

50 g white breadcrumbs (1/3 cup)

salt, pepper

1/4 tsp paprika powder

1/4 tsp garlic powder

24 fresh or frozen (defrost before using) mussels (without shell)

2 egg whites

500 ml vegetable oil (for frying)

Sandwich

1 fresh baguette

2 tbsp Basic mayonnaise

1 tbsp Sriracha sauce (chili sauce)

1 handful of fresh cabbage (shredded)

Tools and equipment

kitchen knife

cutting board

jar with a lid

baking paper

2x bowl

heavy-bottomed pot

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.