My second submission will be this delicious and yet exciting salad that can be packed in a nice bottle. I like the idea and embarked into making this light pickled and airfry Talley’s greenshell mussels with Rockit apple, mint and Thai basil salad.
The mussels here is done two way, a few sweet pickled while the rest I had them slow braised with supreme soy, oyster sauce, fish sauce and dark sauce. On the flavour soaked into the mussels, then I had the soy mussels air fry. The taste, texture and aroma from the airfry mussels came out brilliantly/
Ingredients & Method
Pickled Talley’s Greenshell Mussels (Mussels soaked in boiled Apple Vinegar Sugar & Water, soaked for 3-4hours)
Airfry Talley’s Supreme Soy Greenshell Mussels (boil Talley’s Greenshell Mussels in supreme soy sauce, dark sauce, oyster sauce, sugar, sesame oil and water for 4-5minutes before airfry)
Mix the pickled and airfry mussels with sliced rockit apple, mint leafs and basil leaves.
Pour in the fish sauce mixture(fish sauce, palm sugar, onion oil and water) over the salad before serving
The combination of two different texture of the mussels complimented so well with the mint, Thai basil and sliced apple. Toast the salad over with the fish sauce was just brilliant. It is a must try recipe.
Now I am embarking in cooking the New Zealand lamb and its fun . . . .. . . Sidey Kan