Recipes in the world of Flavilo

Black mussel bao bun served

Black Mussel Bao Bun

Black mussels have been considered a special seafood delicacy since ancient times, especially in the Mediterranean region, where they were often served in wine and garlic sauce. However, Asian cuisines have boldly rethought the use of shellfish - thus the mussel version of the bao bun was born. The secret is balance: the combination of soft, steamed bao dough, juicy mussels and fresh, crunchy vegetables creates a special texture and flavor. The lemon-garlic mayonnaise highlights the mussel's natural character. The kitchen fills with a festive mood as the bao buns slowly steam and the mussels rest in the sauce. This dish is perfect for a romantic dinner or as a special seafood treat for an evening with friends. As a variation, you can also try it with a white wine butter sauce.

Prep Time 20 min
Preparation 10 min
Total 30 min
610 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 8 Bao buns
⭕ 300 g Cooked black mussels (shelled)
⭕ 80 g Fennel bulb
⭕ 80 g Carrot
⭕ 1 cloves Garlic
⭕ 1 tbsp Lemon juice
⭕ 3 tbsp Mayonnaise
⭕ 1 tbsp Black sesame seeds
⭕ 1 tbsp Microgreens

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    Preparation Steps

    1

    Check the pre-cooked black mussel meat to ensure it's clean and tender. Rinse under cold water if necessary. Julienne the fennel bulb and carrot into very thin strips. Mince or grate the garlic finely.

    2

    In a small bowl, combine the mayonnaise, minced garlic, and freshly squeezed lemon juice. This will be your light, citrusy garlic sauce. Tip: Let it rest for 5-10 minutes to allow the flavors to meld.

    3

    Toss the cooked black mussels in the garlic-lemon sauce and let them sit for a few minutes. This enhances the mussels' briny, oceanic flavor.

    4

    Steam the bao buns in a bamboo steamer or in a colander placed over a pot of simmering water, covered. Steam for 6-8 minutes, until soft and heated through. Tip: Avoid lifting the lid during steaming to prevent the bao from losing its softness.

    5

    Carefully open the warm bao buns. First, place the thinly sliced fennel and carrot inside. These add a crispy texture and freshness to the dish.

    6

    Add the sauce-coated black mussels, then sprinkle with black sesame seeds and microgreens. Tip: You can also grate a little lemon zest on top to taste.

    7

    Serve immediately. This dish is best enjoyed warm, when the bao is soft, the mussels are juicy, and the vegetables are still crisp.